Saturday, July 25, 2015

SUN-ROASTED GREEN CHILIES!

After years of having it in the back of my mind, I've finally managed to get around to roasting some green chilies in the sun oven. It couldn't be simpler...


1. Wash and dry the chilies.
2. Pile them into your standard issue black enamel sun-oven pot (no lid)




3. Stick them in the oven for a couple of hours 'til they are deliciously roasty-looking (and smelling! Like the entire state of New Mexico in the fall...).
4. Let cool.


5. De-seed and peel off the skin. Using a sharp knife, pull off strips of roasted chili (compost the seeds, stems, and skin).
6. Pack the de-seeded/skinned strips into small sterilized jars with lids.
7. Return the jars to the sun oven pot in a few inches of water.
8. Forget about them for an hour or so.



9. Let cool, then store in the fridge.


10. EAT!

Approximately three pounds of raw chilies yields a little over one half pint when roasted.

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