Roasted Green Chili Season

Green chilis are harvested across the southwest in late summer

I am at present facing the least amount of morning shit slinging without taking a death march in many moons and am still anxious, which yields disparate content, such as this how-to about what everyone in the southwest already has the skills to accomplish

I hate green chiles. They are the worst! Or so I thought. Green bells and fresnos taste like bitter chlorophyl mixed with the caked mush scraped from your mower’s collection bag after trimming a wet lawn. So, all chiles of such a hue must taste similarly. Not so!¹ These green chiles are sweet and spicey at the same time without the chlorophyl taste. While the world will always have room for tomato based salsas, the green chili variety are becoming a staple for me.

I do these the same way I’d make roasted red bell, right over the flame. I’d heard of folks doing this, though thought it was a bad or dangerous idea, probably because some dumbass tried to roast a marshmallow this way. [DO NOT ROAST MARSHMALLOWS LIKE THIS!] Once I saw Jamie Oliver do so with a pepper, I figured I had permission.

With a gas rangetop, roast the chile over the open flame. Not in a pan, directly on the flame. They shouldn’t catch fire…much. If it does, just keep turning the chile. This takes longer than you’d think the first time you roast one. At least three or four minutes, perhaps five or six. You want the chile fully blackened, as in the image below.