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September ought to be roasted chile month

By Penny Stine

September is great for many reasons, and since moving here 10 years ago, I’ve learned another one: roasted chiles.
I don’t grow enough chile in my garden to roast my own, so I usually go to Okagawa Farms, although a bunch of other farms and markets roast them, too. I buy a bushel, ($25 this year for Sonora, College or Big Jim) which they are happy to roast and then put in a large plastic bag. Yeah, I know... the photo makes them look slightly icky. They smell delicious, though. Too bad this isn't a scratch 'n sniff blog.

This year, my husband agreed to help, so I picked up the chiles and brought them home and let them steam in the bag. We went for an all-day motorcycle ride while they steamed and cooled. It took us a couple of hours after the sun went down to peel the chiles and put them in bags. I think we usually do about four or five per bag. I didn't count, but we had quite a few bags to put in the freezer to use over the winter. 


I know that I’m not the only one who’s discovered the joy of locally grown and roasted chiles. One of my favorite ways to use them is in chicken enchiladas. My friend, Jan, dresses up a plain take & bake cheese pizza with chopped roasted chiles, making it so much more than plain cheese pizza.


What’s your favorite way to use roasted chiles?
 

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