One of our favorite additions to almost any dish around here is roasted green chiles. My MIL started getting them roasted when the family would vacation in New Mexico. Last year she discovered that in addition to getting a trashbag full in New Mexico, she could also order them from our produce co-op. So this year we had them coming from vacation, produce, the garden and then a friend let us get the last big crop of them from their garden. We got 2 big crates full of green ones to roast, and a big crate of them that had turned red that we dehydrated and blended to make a powder. Marvelous stuff. I wish you could smell these roasting...wonderful.
|The bottoms are getting nicely roasted.|
|Turned way too soon, they will be much more 'burned' than that.|
|Roasted, sweated, and ready to peel.|
|Peeled, chopped, and ready to freeze.|
I do not think these are as hot as jalapenos, but don't ask me if they are 'too hot' because I am not a good one to judge that. I have eaten spicy stuff all my life and tend to cook things that most people find pretty spicy.