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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.
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diana1407mo 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.
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james7677mo ago
Which chiles worked best on your grill?
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riley_schmidt7mo 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.
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