We haven't had the big roasting weekend in Virginia next month. The Hatch folks will be here the second weekend on September.
That said, I found some Big Jim peppers at the Whole Foods by my office. So here's how I roasted them and what I did with them.
Peppers on the grill (dirty, I know, but I haven't used it for a long time...not since I have a blackstone do steaks SV). Cranked the heat up high. Once it is well over 500F, I put the peppers on.
Turn them every few minutes. You're looking for a good char. If it is your first time, you are more likely to under do it than over do it. These aren't ready, but getting close.
Just pulled them and am loading them into a plastic bag for steaming. Put them in the bag, and then close it up (get most of the air out). The freshly roasted peppers with "steam" in the bag, loosening the skin.
After about 20 minutes of steaming, the skins will slip right off. If they stick in spots, it's likely because they didn't blister enough. I just slipped the skin right off the top two, then stopped to take the photo, showing the difference.
These would have been great for chile rellenos - thick, meating peppers that held up well. They would have been easy to stuff with cheese. But alas, that wasn't the plan, so I chopped them up.
The purpose for these was a little homemade pan pizza. This pizza was made in my cast iron skillet...kind of like a pan pizza. Unfortunately, I forgot to get a shot of it in the pan.
Pepperoni and green chile pan pizza. Traditional in NM and it was delicious.
One of these days I need to break out my camera when I do a cook....the iPhone photo really doesn't cut it for this pizza.
Thanks for looking!
