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.
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| 4 Heat types: NM 6-4: Mild, Big Jim: Medium, Sandia: Hot, & Lumbia: Extra Hot |
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| When they roast outside Whole Foods this is what they use to blacken the peppers |
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| I placed my peppers on a piece of foil and put in 500 degree oven |
DIRECTIONS:
(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.
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| My Peppers are almost complete |
