by Texas Homesteader ~ 

I’ve discovered that although garden peppers are delicious served in many ways, my favorite flavor is accomplished by roasting them.

So when I’m making Chile Relleno or Creamy Hatch Sauce and wanting to use my fresh garden peppers, I take the shortcut in roasting them. 

You like to use shortcuts here too? Check out this Homestead Hack, y’all.

Roasting Peppers Intensifies Flavor

Roasting peppers adds a depth of flavor that’s hard to beat. We love all kinds of peppers, but especially poblanos and bell peppers.

When the garden is pumping out those peppers I’m going through them almost as fast as they’ll produce. Jalapenos, poblanos, bell peppers, banana peppers – I love ’em all!

But, you know – peppers are producing most prolifically during those hot & humid months of summer. I can’t stand the thought of turning the oven on high and roasting those peppers. Even for the delicious end result.

And this hack is for gas-powered stoves with an elevated grate only. (ie: don’t try to roast peppers directly on top of your electric element coil on an electronic stove) But using my gas stove this pepper-roasting shortcut works beautifully for me.

Easily Roasting Fresh Peppers

When I’ve harvested the peppers I bring them inside and give them a quick rinse. Then I’ll let them air dry for a few minutes.

Now it’s showtime! I’ll turn on the flame on my gas-powered stove, take that fresh pepper and put it on top of the grate with the fire directly beneath it. 

Sometimes I use a super-long meat fork to hold the pepper over the flame. Sometimes I place the peppers directly on my stove’s burner grate and let the flames hit the pepper’s skin.

It begins popping pretty quickly as the flame scorches the outer side of the pepper.  Each surface only needs a minute or so of direct flame.

So I’ll slowly turn the pepper whether using a long meat fork or long tongs until all surfaces are blackened. It’s important to use a utensil here to keep your hands safely away from the flame.

I’ve used this shortcut with larger peppers such as poblanos and bell peppers. I’d think smaller peppers may difficult for this method to work properly unless you have a metal rack to set them upon.

To accomplish this I’ve placed a metal heat-resistant wire rack across two of my burners and laid the peppers on the rack. It worked well to more evenly distribute the smaller-sized peppers across the flame.

I’ve used this shortcut to roast jalapenos and milder New Mexico peppers. Careful when roasting a spicy hot pepper, you sure don’t want to be standing right over them and breathing in that spice! #askmehowiknow

Steam The Roasted Peppers

Then when all pepper surfaces are blackened I’ll place them in a bowl and cover them with a towel to allow them to steam until they’re cooled. This helps to soften the blackened skin and makes it much easier to peel away.

Yeah, easier in the kitchen is a good thing, no??

Some peppers like bell peppers have skins that are thin enough that I oftentimes leave the blackened skins intact. I like the smoky flavor it imparts to some dishes.

But if the skin is tough such as with poblano peppers, it will now peel off easily. A quick rinse to make sure I’ve gotten all of it and my pepper’s ready to be used.

Preserving Roasted Peppers

Now that I have freshly-roasted peppers I’ll use them in whatever dish I’m making. But depending upon how many peppers I’ve harvested, oftentimes I have more roasted peppers than my dish calls for. That garden can really be pumping out the peppers this time of year!

So the leftover roasted peppers are cooled, peeled if necessary and then diced up. I’ll place the diced peppers in a repurposed plastic bag such as the kind dry beans are often sold in.

Then I’ll place that repurposed bag of roasted peppers inside a freezer bag to protect them from freezer burn and also be able to seal up tightly.

Before closing the freezer bag I’ll insert a slip of paper between the two bags that identifies the contents (because you know all frozen chunks of food almost look alike!). Then I just slide it in the freezer.

Those roasted garden peppers now stand ready and waiting for me to use at a moment’s notice. They add a delicious roasted-pepper flavor to many dishes throughout the year. I’m able to enjoy garden goodness in the cold winter months!

By doing this I’ve preserved the garden bounty without wasting any peppers as well as  intensified the flavor of them. AND I’ve provided my own freezer convenience food as well. Win/win y’all! #WorkSmarterNotHarder.

~TxH~

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• …and many MORE!

See All Homestead Hacks

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