Early this summer we discovered that we actually were growing more pepper plants than tomatoes. Maybe it's just some obsession with the nightshade family. Anyway, since peppers typically have a longer growing season than tomatoes, we're just now trying to figure out what do with all that bounty:
Poblano, Anaheim, Pasilla Bajo, Jalapeno, Hot Banana, Numex Earker's hot, Chili, Sweet banana, Bella hot, Black Hungarian, Ring of Fire (ya that's right mon), Serrano, Thai, Long Red Cayenne, Gypsy, Rumanain, Carribean Red, Jimmy Nardello, Fish, & (is that all???) Hungarian Death. In some cases multiple plants of each type.
BTW, the Caribbean Red is a close relative to the Habenero. I once chopped up ONE of them for a dish, using my bare hands: and got blisters as a result. I don't think that hot climates are really needed to grow firery peppers.
One dish we like to prepare is Chile Rellenos, with Poblano peppers. An earlier more-or-less pepper roasting attempt resulted in Poblanos that were over-cooked. Since Rellenos get cooked again, that's not good. So what to do?
Well, I'm introducing the next hot kitchen utensil, soon to appear in your local Sur La Table store. It uses a propane weed burner (also available at Harbor Freight). You will be fired up to use it when you discover just how good it is for roasting peppers. Your foodie friends will burn with envy when they see your over-the-top pepper roasting setup. Dreadful puns are gratis.
NOTE: No ceramic angels were harmed during the producction of these images. They were saferly on the sidelines while the peppers were being blasted with 2,000 degree flames. Well-paid standins were present during the actual roasting process.
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| The Poblanos before burning at the stake. The ceramic angel is blessing their last existence as an unroasted pepper. |
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| About 1 minute later (no joke). Cheap ceramic angels seem to be immune to flaming propane. |
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