Who'd of thought these would make such nice pictures...but, hey, Green Chili with smoked pork is one of our favorite entree items. A couple from Colorado has been stopping by here in town on Fridays to sell their harvest of Peaches, Apricots, Chilis, Zucchinis, Cucumbers and I don't even know what else...they're selling the stuff for dirt cheap and it's as close as we can get to having home-grown, so my wife has been grabbing up arm loads of the goods every week.
Here's last weekend's grab...I simply brushed these with Canola oil and tossed on a hot kettle:
These will get bagged for the freezer after the skin is peeled, which is very easily accomplished after they are roasted. This is a great alternative to home-canning if you're not set-up for it, and, best of all, you get that great char-roasted flavor already to go when you toss 'em into your favorite dish...like smoked beans, or smoked pork green chili, or...
My wife wants to seed them out as well, and when I asked her why, she said "not everyone likes hot/spicy food, you know"...oh well, I tried to convince her that a chili without seeds is just not right...(sigh).