Am I the only one who just picked up green chile roasting from a market vendor?

I saw more people buying fresh chile at the growers market this year. A vendor there shared his simple roasting trick with me. I used my home grill to try it out. The chile blistered up real nice under the heat. After a quick steam, the skin removed easy. Now I add it to my breakfast burritos and soups. It's a fun way to connect with our local food scene.

3 comments

3 Comments

diana1401mo ago

I always bought canned chiles because roasting seemed messy. Seeing your grill method made me give it a shot last weekend. The skins came off clean after steaming, just like you said. Now I'm hooked on the fresh flavor in my eggs.

james7671mo ago

Which chiles worked best on your grill?

riley_schmidt1mo ago

Was it tricky to get the chiles to blister evenly? I read a blog post that said turning them often helps, which made me think of @james767 asking about which chiles work best. Thicker skins might need more heat, right? My neighbor swears by using a cast iron skillet for smaller batches. Honestly, doing this at home beats store-bought any day.