Wednesday, September 10, 2014

Roasting Hatch Peppers... The Easy Way

Today I went to Whole Foods and noticed a guy roasting the Hatch Peppers out front.  It was pretty early in the AM so I was the only one around.  I decided to stop and ask him how hard this would be to do on my own.  He told me it wasn't hard at all and I could do it in my home oven if I wanted to.  So, I went home to give this a try with his directions etched in my brain.  I wish he would have told me to wear gloves.  That would be the only thing he forgot to mention.

4 Heat types: NM 6-4: Mild, Big Jim: Medium, Sandia: Hot, & Lumbia: Extra Hot
When they roast outside Whole Foods this is what they use to blacken the peppers
I placed my peppers on a piece of foil and put in 500 degree oven
(These are from the Whole Foods Rep.)
Preheat oven to 500
place Sliced peppers, seeds removed on foil
Put in oven for 7-15 minutes, tossing them every minute or so
Once they have browned wrap them up in the foil immediately and put them in a plastic bag, close the bag and allow to cool like this.

Storage and Use of Peppers:
  At this point you can do two things
1) Peel the peppers and use within 1 day.  Don't allow peppers to sit longer they can get moldy.
2) Place the peppers with skins on in a plastic bag and place in the freezer.  The peppers last a while this way.  Just take out of the freezer and you can remove the skin and use them once they have defrosted.
My Peppers are almost complete


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