Healing with Food Update

Roasted Chiles

Accompanying recipe: Calabacitas Corn, Zucchini & Chiles

Indian summer in the Southwest is chili roasting time and the smoky aroma of roasting chiles pervades the air. Many people fire up their home grills to roast their own and others buy them at roadside stands or in supermarket lots. There thirty-five pounds at a clip are roasted over large gasfired lattice barrels, a contraption that has a grid rotating over the fire so that the chiles tumble as they roast. People stock up with a years supply and freeze them. I certainly did when I lived in New Mexico.

Roasted chiles impart a smoky sweetness to savory dishes.

While chiles originated in the Americas, today they're featured in ethnic dishes worldwide. However, the newer chile-using cuisines are yet to catch on to our native roasting secret. Today, I often embellish Asian, African and Mideastern dishes with delicious roasted chiles.  I invite you to try the same.

Typically, I don't freeze produce as fresh provides more flavor and imparts more energy. Chiles are an exception. They freeze well and freezing enables you to easily remove their seeds and charred skin--a real convenience. Also, it's a pleasure to enjoy local chiles throughout the year.

How to Roast Chiles: Place chiles over coals or a gas burner or under an electric broiler.  Roast, turning frequently, for about 5 to 10 minutes or until skin is blistered and blackened all over. Place in a paper or plastic bag, wrap snuggly and allow to steam for 10 to 15 minutes.

Roasted Chiles for Immediate Use: When skin has loosened and chiles are cool enough to handle, push and/or rub skin off.  Pull out the core. Cut in half and remove membrane and seeds. Hold under running water to rinse off any blackened skin or seeds.

Freezing Roasted Chiles for Storage: Loosley pack roasted chiles into plastic freezer storage bags. (If tightly packed, they will difficult to remove.) Freeze. To use, remove one or more chiles from the bag and under running water rub the skin off and remove the core.  Cut in half, remove and discard the membrane and seeds.

May you be well nourished!

Rebecca Wood