I can go ahead and cross “roasting chiles on my stove on a Sunday morning” off my bucket list, thanks to Little Sister. I swear, that kid knows how to do everything culinary.
After visiting the Midland Downtown Farmers’ Market on Saturday morning, she came home with all kinds of goodies; fresh Anaheim chili peppers included. *Side note: If you’ve never been to your local Farmers’ Market — GO! You will be pleasantly surprised at the things you find. Plus, it supports the local economy. Double win!
Sunday morning we woke up craving eggs. Ok, that’s not entirely true… I woke up hungry, The Boyfriend mentioned eggs, Little Sister offered to cook. And then it hit me — Green chili eggs…OH YEAHHHH. And when I say green chili eggs, I mean I was just going to cut one up and eat it with my eggs.
But a regular ol’ cut-up chili pepper does not a breakfast make. Roasted chiles is where it’s at, y’all; and Little Sister hooked. it. up. And to my surprise, it’s really not that hard. Here’s how:
Turn your biggest burner on the stove to high, and set the chili pepper right on top.
You want to roast the pepper until it’s black, so just use tongs to rotate the pepper until it’s completely roasted.
Once all of the skin has turned black, remove the pepper from the stove and immediately place it in a Ziploc bag to “sweat”. (Sweating is what makes the pepper easy to peel.)
After about 5-10 minutes (go change a load of laundry or do five one-minute planks), remove the chili pepper from the bag.
Now, the skin of the pepper should peel right off.
And voila! You’re left with a perfectly-roasted green chili pepper. (DO NOT rinse the pepper. It will lose all of its wonderful flavor.)
To deseed the pepper, cut it right down the middle.
The seeds make it hot, so make sure to scrape ’em all off.
Finally, dice, slice and chop to your liking. There’s no right or wrong way to do this — depending on how you plan to eat them.
I could eat green chiles on/in everything. I LOVE spicy food; so these are perfect for me. Remember, no chili is the same — one might be mild, and the next one you roast might light you up; so be careful.
If you weren’t aware, green chiles are high in Vitamin A, Vitamin C, and have a good amount of dietary fiber (essential for pushing out waste). They also contain Capsaicin, a natural anti-inflammatory. Capsaicin also acts as a natural pain reliever; and the hotter the pepper, the more capsaicin. So eat up, pepper lovers!
Want to try this but don’t have a gas stove? Click here for an alternative method (in the oven).
Enjoy & Stay Fit, Friends! Xo
