Every year in August and September our garden is awash in green chiles— poblanos and Anaheims. Every few days we’ll pick several and take them into the kitchen to roast. Our favorite way to eat them? Marinated with a little olive oil, vinegar, and salt. That’s all. Sort of like the traditional preparation of roasted red bell peppers, but with green chiles instead. Both Anaheim chiles (similar to New Mexico or Hatch green chiles) and poblanos are relatively mild chiles so they can usually be eaten straight as described below. Though once in a while you will get a HOT one. Best to save those for salsa. Those of us who are more adventurous chile eaters will roast the jalapeños growing in the garden and prepare them the same way. If you have a gas stove, the easiest way to roast the chiles is directly over the flame of a gas stove burner. We’ve prepared the following video to show you how.

Continue reading “Roasted Green Chiles in a Light Vinaigrette” »

Every year in August and September our garden is awash in green chiles— poblanos and Anaheims. Every few days we’ll pick several and take them into the kitchen to roast. Our favorite way to eat them? Marinated with a little olive oil, vinegar, and salt. That’s all. Sort of like the traditional preparation of roasted red bell peppers, but with green chiles instead. Both Anaheim chiles (similar to New Mexico or Hatch green chiles) and poblanos are relatively mild chiles so they can usually be eaten straight as described below. Though once in a while you will get a HOT one. Best to save those for salsa. Those of us who are more adventurous chile eaters will roast the jalapeños growing in the garden and prepare them the same way. If you have a gas stove, the easiest way to roast the chiles is directly over the flame of a gas stove burner. We’ve prepared the following video to show you how.

Continue reading “Roasted Green Chiles in a Light Vinaigrette” »

Every year in August and September our garden is awash in green chiles— poblanos and Anaheims. Every few days we’ll pick several and take them into the kitchen to roast. Our favorite way to eat them? Marinated with a little olive oil, vinegar, and salt. That’s all. Sort of like the traditional preparation of roasted red bell peppers, but with green chiles instead. Both Anaheim chiles (similar to New Mexico or Hatch green chiles) and poblanos are relatively mild chiles so they can usually be eaten straight as described below. Though once in a while you will get a HOT one. Best to save those for salsa. Those of us who are more adventurous chile eaters will roast the jalapeños growing in the garden and prepare them the same way. If you have a gas stove, the easiest way to roast the chiles is directly over the flame of a gas stove burner. We’ve prepared the following video to show you how.

Continue reading “Roasted Green Chiles in a Light Vinaigrette” »

Every year in August and September our garden is awash in green chiles— poblanos and Anaheims. Every few days we’ll pick several and take them into the kitchen to roast. Our favorite way to eat them? Marinated with a little olive oil, vinegar, and salt. That’s all. Sort of like the traditional preparation of roasted red bell peppers, but with green chiles instead. Both Anaheim chiles (similar to New Mexico or Hatch green chiles) and poblanos are relatively mild chiles so they can usually be eaten straight as described below. Though once in a while you will get a HOT one. Best to save those for salsa. Those of us who are more adventurous chile eaters will roast the jalapeños growing in the garden and prepare them the same way. If you have a gas stove, the easiest way to roast the chiles is directly over the flame of a gas stove burner. We’ve prepared the following video to show you how.

Continue reading “Roasted Green Chiles in a Light Vinaigrette” »

Every year in August and September our garden is awash in green chiles— poblanos and Anaheims. Every few days we’ll pick several and take them into the kitchen to roast. Our favorite way to eat them? Marinated with a little olive oil, vinegar, and salt. That’s all. Sort of like the traditional preparation of roasted red bell peppers, but with green chiles instead. Both Anaheim chiles (similar to New Mexico or Hatch green chiles) and poblanos are relatively mild chiles so they can usually be eaten straight as described below. Though once in a while you will get a HOT one. Best to save those for salsa. Those of us who are more adventurous chile eaters will roast the jalapeños growing in the garden and prepare them the same way. If you have a gas stove, the easiest way to roast the chiles is directly over the flame of a gas stove burner. We’ve prepared the following video to show you how.

Continue reading “Roasted Green Chiles in a Light Vinaigrette” »

Every year in August and September our garden is awash in green chiles— poblanos and Anaheims. Every few days we’ll pick several and take them into the kitchen to roast. Our favorite way to eat them? Marinated with a little olive oil, vinegar, and salt. That’s all. Sort of like the traditional preparation of roasted red bell peppers, but with green chiles instead. Both Anaheim chiles (similar to New Mexico or Hatch green chiles) and poblanos are relatively mild chiles so they can usually be eaten straight as described below. Though once in a while you will get a HOT one. Best to save those for salsa. Those of us who are more adventurous chile eaters will roast the jalapeños growing in the garden and prepare them the same way. If you have a gas stove, the easiest way to roast the chiles is directly over the flame of a gas stove burner. We’ve prepared the following video to show you how.

Continue reading “Roasted Green Chiles in a Light Vinaigrette” »

Every year in August and September our garden is awash in green chiles— poblanos and Anaheims. Every few days we’ll pick several and take them into the kitchen to roast. Our favorite way to eat them? Marinated with a little olive oil, vinegar, and salt. That’s all. Sort of like the traditional preparation of roasted red bell peppers, but with green chiles instead. Both Anaheim chiles (similar to New Mexico or Hatch green chiles) and poblanos are relatively mild chiles so they can usually be eaten straight as described below. Though once in a while you will get a HOT one. Best to save those for salsa. Those of us who are more adventurous chile eaters will roast the jalapeños growing in the garden and prepare them the same way. If you have a gas stove, the easiest way to roast the chiles is directly over the flame of a gas stove burner. We’ve prepared the following video to show you how.

Continue reading “Roasted Green Chiles in a Light Vinaigrette” »

Every year in August and September our garden is awash in green chiles— poblanos and Anaheims. Every few days we’ll pick several and take them into the kitchen to roast. Our favorite way to eat them? Marinated with a little olive oil, vinegar, and salt. That’s all. Sort of like the traditional preparation of roasted red bell peppers, but with green chiles instead. Both Anaheim chiles (similar to New Mexico or Hatch green chiles) and poblanos are relatively mild chiles so they can usually be eaten straight as described below. Though once in a while you will get a HOT one. Best to save those for salsa. Those of us who are more adventurous chile eaters will roast the jalapeños growing in the garden and prepare them the same way. If you have a gas stove, the easiest way to roast the chiles is directly over the flame of a gas stove burner. We’ve prepared the following video to show you how.

Continue reading “Roasted Green Chiles in a Light Vinaigrette” »

Every year in August and September our garden is awash in green chiles— poblanos and Anaheims. Every few days we’ll pick several and take them into the kitchen to roast. Our favorite way to eat them? Marinated with a little olive oil, vinegar, and salt. That’s all. Sort of like the traditional preparation of roasted red bell peppers, but with green chiles instead. Both Anaheim chiles (similar to New Mexico or Hatch green chiles) and poblanos are relatively mild chiles so they can usually be eaten straight as described below. Though once in a while you will get a HOT one. Best to save those for salsa. Those of us who are more adventurous chile eaters will roast the jalapeños growing in the garden and prepare them the same way. If you have a gas stove, the easiest way to roast the chiles is directly over the flame of a gas stove burner. We’ve prepared the following video to show you how.

Continue reading “Roasted Green Chiles in a Light Vinaigrette” »

Hooray for Friday! We have a jackpot of recipes this week — plenty of ideas for enjoying seasonal produce at its peak and preserving it for later. How about some warm dinner rolls flecked with sun-dried tomatoes and pesto? Or a quick batch of fruit jam — no canning required! There are cherry and blackberry syrups to drizzle over ice cream (or into cocktails), and a step-by-step guide to making dill pickles. Recipes for these, plus grilled steak, fresh clam chowder, and more, right here!

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