Here in the Southwest, autumn sets in with a peculiar scent. It’s smoky but not unpleasant and if you’ve experienced it before, it’s certain to bring a smile. This is the smell of roasting chiles – stronger as you approach the New Mexican border but lingering in the parking lots of every Latino grocery and festival. The roaster stands hard at work, sweat on his brow as he throws back an iced horchata. One gallon ziploc bags are sold out everywhere.
- Anaheim Chiles from Desert Roots CSA
We have odd mix of autumn vegetables in our CSA this time of year. There are a few eggplant, black eyed peas, onions, sweet potatoes, arugula, melon and chiles. Chiles are a part of my family heritage. My grandfather often carried a small pepper grinder (un molino) in his shirt pocket where he housed the hot ones. My mother and my grandmother rolled hundreds of roasted chiles up in egg roll wrappers together with Monterrey Jack cheese creating the perfect after school snack. And that is just the way we purchased them, by the 100 lbs!
The fact is that I’ve been so spoiled by this family legacy that I absolutely cannot eat green chiles from a can. In restaurants, I always inquire, “do you roast your own?’. And if you don’t think there is a difference, I challenge you to a taste-off, knowing that you’ll come away convinced.
While it’s easiest to buy from the roaster in the parking lot, when my CSA contains fresh chiles, it’s not worth the gas or the time to go there and it’s so simple to fire up the outside grill. Even though it’s autumn, our daily temperatures are still in the 80s so it’s nice not to use the oven.
Chiles roasting on the Grill
We wait until the peppers blister and pop and then transfer them to the bag they arrived in to set and to cool. This makes the peeling and the seeding easier. One word of caution on working with chiles: unless you know for certain that they are mild, it is best to wear surgical gloves when working with them. I know all too well about the burns and blisters that hot chiles can leave on unprotected fingers and hands.
Anaheim Mild Chiles
The chiles can be frozen before peeling and used throughout the year. In my case, I’m going to use these up right away to try the stew recipe below. If you do save them for use throughout the year, they bring that distinct autumn in the Southwest feel to any dish. And while in the Southwest we have more golden sunshine than golden leaves, the fragrant haze reminds us that cooler temps and casseroles are nearby.
Do you have fall favorite?
Adapted from the glutenfreegoddess.blogspot.comServes 6
Ingredients:
- 1 lb. organic ground free range beef (optional)
- 30 oz. of cooked black beans
- 1 tablespoon extra virgin olive oil
- 3 cloves garlic, chopped
- 1 red onion, diced
- 2 heaping cups chopped roasted chiles
- 1 large or 2 smaller sweet potatoes, peeled and diced
- 2 ears of fresh sweet corn, cut off the cob
- 1 14-oz can fire roasted diced tomatoes
- 3 cups broth, or so- as needed
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- Sea salt and ground pepper, to taste
- 1-2 fresh limes
- A pinch of sugar, if needed
- Sliced avocado
- Sour cream
- Fresh cilantro chopped
Agrigirl's Blog 
Jane
/ October 11, 2011*swooning*…over the scent of your chile-filled air and the recipe.
Tammy
/ October 11, 2011Come back and see us again!
Lisa H
/ October 11, 2011Although I do not eat chiles myself, the memories are vivid for me also. Mom would stand over the gas stove to burn off the skins in order to make her stuffed jalapenos. Then there was the time DH brought home a black trash bag full from a street roaster–it was at least 10 pounds. We peeled and froze them so later in the season when they aren’t available, we would pull a couple peppers out of the freezer for him to add to dishes.
Tammy
/ October 11, 2011I think I may have been the beneficiary of some of those.
Auburn Meadow Farm
/ October 11, 2011Oh, man. Do I ever wish I had some of THAT : )
Tammy
/ October 11, 2011Serving it up right now!
jeanne
/ October 11, 2011You had me at “There’s a Autumn Chile in the Air”. This will be simmering on the stove soon…as soon as I can get all of the ingredients together. Thanks for sharing!
Tammy
/ October 12, 2011It turned out great. I would cut back on the onion next time and add a bit more hot chile.
GroundCherry
/ October 11, 2011I have to admit that I have not yet been admitted to the roasted chili fan club. Part of it might be that I’m just in the wrong food culture up here… Rumor and reliable sources suggest that I ought to head down to the Southwest to explore.
The stew sounds pretty delicious!
Tammy
/ October 12, 2011Well, you’ll have to let us know when you can make it.
Clar
/ October 11, 2011I’ve copied the recipe and will try this. sounds yum yum. 😉
Tammy
/ October 12, 2011Crock pots are awesome! After the prep work, you walk away.
Renee
/ October 11, 2011I’ve never roasted chiles before, but would like to try it. And I’d love to try the stew recipe. It sounds delicious!
Tammy
/ October 12, 2011I liked it a lot but would half the onion next time. Let me know if you do try it.
nrhatch
/ October 11, 2011I love peppers and roasted peppers are even more delish! Enjoy the dish.
Tammy
/ October 12, 2011Yet another thing we have in common!
sonsothunder
/ October 12, 2011Oh yeah, I think the recent trouble I stirred up online brought me home from work..where I cooked, Shrimp Fondue, and Trout Almondine all night , instinctively throwing down-home Taco Bar dinner on the Kitchen Counter…though, I think the poblano, scallions, and fresh lime squeeze baptized the usual sort cream, tomatoes, lettuce and cheese into rebirth…
just wanted to thank you for your comment on my recent post, which, apparently someone found the writer of to be an intriguer of his country… as at precisely 9 A.M. the following day, ( Yesterday morning )some program hop – scotched over my Max Security program, and shut my “Windows” , so I had no chance of reconfiguring the hard drive obliteration bug they sent me…Imagine that…
seems it just doesn’t pay to chide the “Um Hum ” department…as this is my 3rd new computer this year….But, after all my frustrations…imagine my elation’s… I’m back on line…only to find that this last post… was my 2nd most popular viewed … Ever!!! Bless You
paul
Tammy
/ October 12, 2011Wow. That was a mouthful. So sorry about your computing troubles.
Debbie
/ October 12, 2011Tammy . . .your title and post are so wonderfully put together. You not only cook, you write about it in such a passionate way. 🙂 Okay, my hubby and oldest daughter love hot things. So, I’m thinking roasted chilies would be great for them. This stew sounds 1000 times better than the one I currently make. I’m excited! You make cooking fun! Thank you!
Tammy
/ October 12, 2011And these were very mild chiles. It’s always easy to make it hotter – the reverse, not so much.
Rukmini Roy
/ October 12, 2011This reminds me of Vada Pav- a typical Indian burger that’s served with roasted/fried chilies. It is less fiery, has great smell and tastes amazing.
Oh and your headline got me. Fantastic.
Tammy
/ October 12, 2011I’m not a burger eater but might try one served with roasted chile.
Tandy
/ October 12, 2011what a lovely memory 🙂
Tammy
/ October 12, 2011Thanks Tandy.
nursemyra
/ October 12, 2011that recipe is making my mouth water
Tammy
/ October 12, 2011We have a lot of leftovers if only you were nearer.
Estrella Azul
/ October 12, 2011I haven’t experienced roasted chiles yet, but I do LOVE the scent of autumn! It’s been getting chilly and rainy here these past few weeks, but I only felt like it’s autumn after last night’s walk home when I could breathe in this scent of the season 🙂
Tammy
/ October 12, 2011So do I. It’s my favorite.
shrinkingthecamel
/ October 12, 2011Oh yeah, my wife burned her hands with chili peppers a couple years ago while preparing some fantastic meal. She had no idea what was going on. (But the meal was indeed delicious..)
Tammy
/ October 12, 2011I had the misfortune of touching my eye once and learned quickly.
Cris
/ October 12, 2011I just heard something on the radio show “the Splendid Table” about roasted chilies in the southwest this time of year. Sounds amazing! Wish I could get my hands on some of those! A quick trip to Arizona would be ideal, but instead I will revel in the glorious autumn colors and a meal of fresh Lake Trout in the mountains. But that stew must be made somehow …. Better make emergency calls to my foody friends to see where they would look for those chilies.
Thanks, Tammy.
Tammy
/ October 12, 2011Nice to see you Cris and it sounds amazing in your part of the world.
Todd Pack
/ October 12, 2011That receipe sounds really good, Tammy. Best of all, everyone else in my household will say it’s too spicy, meaning I won’t have to share. 🙂
Tammy
/ October 12, 2011😉
montucky
/ October 12, 2011That’s something else I miss about living in the southwest.
Tammy
/ October 12, 2011I would miss it too and I didn’t realize that you used to live in the Southwest.
Robin
/ October 12, 2011I love the scent of roasting/roasted chiles. Your stew sounds delicious! 🙂
Tammy
/ October 12, 2011It is a special scent!
Naomi
/ October 12, 2011What a delicious post, Tammy. You have the most wonderful way of bringing us into your world, so that we can virtually touch, taste and smell it. Thank you!
Tammy
/ October 13, 2011Thanks Naomi!
Janice
/ October 13, 2011No, I have never experienced mass open-air roasting of chillis – but I would be prepared to give it a try! When handling chillis I’ve often been aware for some time afterwards, that the burning sensation can easily transfer to other bolidy parts – like the eyes (ouch!) but I’ve never actually had blisters from touching them. That takes a SERIOUSLY hot chilli, surely! A lovely little insight into life in southern California – thank you!
Tammy
/ October 13, 2011Yes, the sensation does transfer and it can really be unpleasant.
Tracy
/ October 13, 2011That chili sounds great – I’m going to try making it.
I agree with you about the gloves–I canned hot peppers a few days ago and the gloves are an absolute must–especially if you wear contacts like me and don’t want set your eyeballs of fire changing them!
Tammy
/ October 13, 2011Yes. I got them in my eyes once and it was terrible.
nancy at good food matters
/ October 13, 2011I’ve been in Santa Fe when great barrels of roasting Hatch chilis fill the air with heady spice and smoke–so I know that these Anaheims must be wonderful too. I have some in my freezer right now. Your recipe would be terrific with or without the beef.
Tammy
/ October 13, 2011Great. Let me know what you think. I ADORE Hatch chiles.
kateshrewsday
/ October 13, 2011Tammy, this is terrible, but I’ve never even heard of roasted chiles! I see them packaged on the shelf, lovely and shiny…I suppose it comes of never living in a part of the world where they grow….now it is on my list of things to sample when I come to your part of the world 🙂 Thanks.
Tammy
/ October 13, 2011You shall be my guest!
Geni - Sweet and Crumby
/ October 13, 2011What beautiful chiles and what a flavorful sounding dish. So bright and full of the lush colors of fall. Thanks for sharing this Tammy! I have a great give away from the Fairy Hobmother today for a $100 Amazon Gift card if you hvae time to pop by. Just make sure to make a “wish” for him to visit you in my comments. Take care! 🙂
Tammy
/ October 14, 2011Ok, I did it.
truels
/ October 13, 2011Interesting! Here I have not seen this type of chilies – I know only the strong ones!
Tammy
/ October 13, 2011I love the strong ones.
Tokeloshe
/ October 13, 2011Great post! Well done.
Tammy
/ October 13, 2011Thx.
Inger Wilkerson
/ October 14, 2011We definitely don’t have people roasting peppers all over in Wisconsin! I have been wondering how to give my chilli that something extra, so I may fire up the grill for the last of the CSA peppers! My mouth is watering already.
Tammy
/ October 14, 2011Let me know how it works for you Inger.
Strix
/ October 14, 2011Love Anaheim chiles, too. They are one of those foods there’s never a time you don’t feel like having them! Did that make sense?!
I even eat them plain: Oh, yeah, I can do a bowl ‘O’ chiles 😀
Last time I had them, I just mixed them with an equal amount of carmelized onions, yummy :^)
Tammy
/ October 14, 2011I think I can eat them plain also but with a bit of salt.
Kath (My Funny Little Life)
/ October 14, 2011Over here, autumn comes with an aromatic scent of rain, leaves, and forest soil. Some roasted pepper flavors would perfectly go with that! 🙂
Your recipe always look so great, I wish you’ll include pictures of them one day.
Tammy
/ October 14, 2011I always decide to cook after I blog but I will attempt to add some post-cooking photos. You’re not the first one to ask.
dreamingthruthetwilight
/ October 15, 2011I love the taste of green chillies myself..sometimes just having it raw along with curd(Not the too hot ones) and sometimes roasted with just a dash of oil. I guess once into it , it is something you cant give up.
Tammy
/ October 15, 2011me too!
dayphoto
/ October 16, 2011Ahhhh roasted peppers….yummm
Linda
http://coloradofarmlife.wordpress.com
Tammy
/ October 16, 2011😉 perfect with your pintos!
hungry dog
/ October 17, 2011I love this post. I particularly like imagining your grandfather carrying around a portable pepper grinder! A man after my own heart. And those little “snacks” sound to die for…
Tammy
/ October 17, 2011They are so good. Of course, I wouldn’t be able to put them away without consequences now but when I was younger – yum!
b r
/ October 21, 2011I could perfectly picture that opening. I’ve never been to the Southwest, but for some reason I have this desire to visit New Mexico & explore the culture, landscapes, art.
Tammy
/ October 21, 2011I think you’d be writing some amazing poetry there!
croquecamille
/ October 24, 2011Now that you mention it, I haven’t considered buying canned roasted chilis… well, ever. (Except for piquillos.) The stew sounds fantastic!