> wrote in message
ups.com...
>
> Janet B. wrote:
>> I just picked most of my crop of Anaheim chiles and I've got a LOT. I'm
>> considering charring, peeling, cleaning and freezing the whole peppers.
>> Have any of you ever done this.
>
> In your kitchen, your eyes will burn your lungs will burn your skin
> will burn. Get a two part fan scheme to move the beautiful smelling
> chile smells out a window or out of the way.
>
> Really make sure they are (roasted) enough or the skin will come off
> in one place but not easily in another and will make a severely
> inferior quality, taste, texture, of roasted chile. IMO
>
> Not too hot, but really roast those guys at the end, think roasting,
> not charring.
>
> If you have a lot I can assure you, unless you have lots of patience
> and at least one helper you will probably be cursing the green chile
> after a short while.
>
> Then you have to peel them in between roasting and will likely fall
> far short of the roasting to peeling time ratio.
>
> If you really do have a lot, 2 bushels or more. Either consider buying
> a roaster or maybe pay roasters at a green chile stand to do it for
> you.
>
Lots of good tips that also apply to processing your own horseradish ;o}
Thanks
Janet