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Here are two kinds of chili peppers being put on a
gas grill to be roasted for easy skin removal. The first
chili put on the grill was a pepper in the Anaheim class, similar to California or New Mexican chili peppers. The plant it came from was grown
from seeds sold under the brand name "Big Chile" (now called "Biggie
Chile"). This is a excellent
chili pepper for gardeners because of the plant's abundant setting of large
peppers that are flavorful with a medium heat. They add a spicy kick to
salads but, can also be stuffed, used to spice up salsa, flavor dips, tacos,
or pureed for many kinds of sauces.
The second chili pepper was grown on a plant
labeled as an "Italian Roaster" and purchased form one of my local gardening
shops. The peppers are much hotter and are more suitable for use to
add heat and flavor to dishes. Stuffing and use as a salad topping would
only be appreciated by the most heat tolerant chili heads.
Here, the chili peppers are just starting to blister, which
allows the tough skins to be easily removed. In this case, a propane
grill is being used, but charcoal or nature wood coals would work just
as well while adding that real smoke flavor that some recipes will be
enhanced by. Chili peppers can also be roasted directly over the flames of a
gas range or under the broiler of any oven.
Our chili peppers are almost done! They need a few more
turns to make sure the chili peppers are well toasted on all sides. The peppers may
look burnt in places, but the charring is only on the surface and will make
the removal the tough chili pepper skins much easier.
Once the peppers have been well roasted and are nice
and toasty, covering them will help the peppers steam and further loosen
their skins.
Roasting fresh chili gives them that wonderful flame
licked flavor, but also makes removing the tough skin of some chili peppers
a breeze. The skin can be unpleasant in some dishes and properly roasted,
the chili pepper's stubborn skin almost falls off on its own. These peppers
have been fire roasted and are now ready to have their skins
removed.
These are the same chili peppers once the skins had been
removed. Notice that although the skins were charred the underlining flesh
of the peppers was only slightly caramelized.
Here, the chili peppers have been slit lengthwise with a sharp knife so
the seeds, chili ribs, and stems can easily be removed. The seeds can be
bitter, and the ribs, or placenta, of the peppers contain most of the heat in
the peppers so removing or leaving them affects the flavor and heat level of
the resulting chili peppers.
Once the seeds, stems, and ribs have been removed
according to liking, we are left with chili pepper flays ready for addition
to all kinds of recipes. Just a few ideas included adding these peppers to
salads, sandwiches, tacos, soups, stews, sautés, and egg dishes.
Marinated peppers
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