As the legendary Hatch chile harvest is in full swing, our local Albertson's had received several cases of Hatch chiles and was selling them by the case for $19.99. I couldn't resist. Snagging a case, I proclaimed to Sandy that I would roast these suckers and freeze them, and we would have Hatch chiles all winter. She was a bit muted in her enthusiasm, but she smiled sweetly anyway.
Once home with my prize and an afternoon to waste, I fired up the gas grill and my Traeger smoker and loaded up both with the Hatch chiles.
|Hatch Chiles on the Gas Grill|
|Traeger "Lil Tex" Smoker|
|Wood Pellet Hopper and Temperature Control|
All went well with roasting the peppers on the gas grill, but not so much with the Traeger. The problem was that the Traeger cooked the peppers without charring the outside (see above). This is the opposite of what was desired--a char on the outside to loosen the skin, but with the flesh of the pepper left somewhat undercooked underneath. Because of this, the peppers roasted in the Traeger were more difficult to peel and were skimpier after peeling.
|Charring Desired When Roasting Complete on the Gas Grill|
|Skinning and Seeding the Cooked Peppers|
|The Final Product After Roasting, Peeling and Seeding|
|Chopping the Cooked Peppers in Food Processor|
|Chiles in Muffin Tins for Freezing|
So, what will we be cooking with all these peppers? Well, we'll be sharing some recipes with you as we go along. And, of course, we'll be giving some to friends, as well.
That's enough for now; I need to find something cold to drink!