On Friday, Mary Jane and I went to the retail location of Sichler Farms on San Mateo near Lomas, where I bought a bushel of medium-hot green chiles that were grown in Los Lunas, just south of Albuquerque. They roasted them for me in a large cylindrical roaster with propane-fueled burners beneath it (see above), then transferred the roasted chiles into a large plastic bag for transporting it home.
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- Here’s what the roasted chiles looked like when I opened the bag in our kitchen.
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- It’s a tedious and messy job to remove the skins. Here are the peels in the sink before I transferred them to my compost pile.
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- Here are the peeled chiles draining in the colander.
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- I chopped the chiles coarsely and placed them in plastic ice cube trays. When frozen, Mary Jane removed them and placed the cubes (about 1/4 cup each) in freezer bags and labeled them.
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- The bagged chile cubes with a sample cube on top.
