Blistering chilis

[AWS]

Anaheim and Hatch chilis have thick skins and need to be removed for cooking. Poblanos have a thinner skin and work well cooked with skin on like bell pepper. When you get chilis straight from the roaster not only are they blistered but cooked too. I like to blister just as I need them and use them for burgers, on tamales with a fried egg, in chili relanous, green chili stew, chili verde, tacos and burritos.

Picking a chili to blister. I like thick straight ones as it is easier to get the heat everywhere. I use the side burner on my grill, it gets hot for a fast blister without cooking the chili. You want to bister one side then turn.

When you've blistered it all around place in plastic bag to sweat, you can do three or four at a time

When they reach handling temp the chard skin peals right off.

Now split open and clean seed and membrane out

Continued.

 

[AWS]

Now you have a slab of green chili ready to use.

I make large batches of green chili sauce and put a cup in sandwich bags and freeze flat so I just grab a bag and thaw for that night meal

Tonight I was making a wet burrito, with meat, rice, cheese and a slab of fresh blistered chili topped with beef green chili sauce and sour cream.

Enjoy

 

[LONEHOWL]

Love Hatch chilies!

 

[AWS]

I usually grow my own but this year has been a disaster in the garden. Heat blisters, blossom end rot and all manor of maladies have visited my chilis.

 

[Hunter55]

ummmm....sure looks good.

 

[redhaze]

I can smell the roasting chilis from your pics!

 

[RSG223]

Looks good, a pal of mine grows hot peppers and makes a sort of jam with them. Which is sort of confusing as you want to spread it on toast like jam since it's sweet but it's so damn hot

 

[AWS]

My daughter make jalapeno jelly, it is addictive. You can buy jalapeno peanut brittle here that is wonderful.