Roasting Pueblo Green Chiles on Your Grill

In the Fall, The aroma of roasting green chiles fills the air of the American Southwest. A "Chilli Toastadoro" roasts green chiles in large rotating expanded steel drums. Noisy propane torches apply the fire. With some fresh green chiles and a gas grill, you can enjoy the smell of roasting chiles and have this Southwest flavor throughout the winter.

Homegrown green chiles or by the pound at the farmers' market, a gas grill, food wrap and bags, a baking sheet, a cloth towel and water.

Spread the green chiles across a hot grill—put the fire to them. Turn and move the chiles around the grill. As the chiles roast, the chiles will turn brown to black and puff up, filling your patio with the peppery aroma of hot green chiles. This is when the steam separates the chile skin from the spicy fruit. Time to peel.

Once roasted, remove the chile from the fire onto a baking sheet and cover them with a wetted towel. Let the green chiles cool until you can handle them. ( Caution *** your skin could be sensitive to the capsaicin in the chiles. Please use gloves.) Roll the chiles with your fingers to remove the skins while rinsing them in a sink of water or under running water. Once peeled, let the chiles air dry for a time. Now preserve your bounty.

I enjoy my roasted chiles into the winter by freezing them in food wrap. Making bundles of three to five—taking the packets out to make the green chile and pork stew that is so beloved in the Southwest. These chiles are an important part of the local cuisine, but do not be afraid to add this fiery food to traditional American food, hamburgers, stews,.soups and salads. Add it to eggs and cornbread. Now Enjoy!!!