Green Chili Season in the Southwest! - Page 2

Urbane Guerrilla · 08-29-2008, 04:11 AM

From me, in accordance with that most excellent tome The Whole Chile Pepper Cookbook, chile is the pepper, whatever variety from piquin to green Bell, and chili is the bowl-o'-stewed.

I recently roasted my very first pepper -- an Ortega or something like, the light green large one. Got that thin-plasticky skin right off it over the barbeque coals, blistering it good and then wrapping in wet paper towel to soak and cool, then it peeled right away, easy peasy. You could taste a hint of the roasting, which was way cool.

08-29-2008, 04:11 AM	#16
Urbane Guerrilla Person who doesn't update the user title Join Date: Jul 2002 Location: Southern California Posts: 6,674	From me, in accordance with that most excellent tome The Whole Chile Pepper Cookbook, chile is the pepper, whatever variety from piquin to green Bell, and chili is the bowl-o'-stewed. I recently roasted my very first pepper -- an Ortega or something like, the light green large one. Got that thin-plasticky skin right off it over the barbeque coals, blistering it good and then wrapping in wet paper towel to soak and cool, then it peeled right away, easy peasy. You could taste a hint of the roasting, which was way cool. __________________ Wanna stop school shootings? End Gun-Free Zones, of course.

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