What's your favorite grilling pepper?

[gssgarden]

I have some extra room for a couple more pepper plants to try next year. No, no more room for any more tomatoes - gasp-

I'm looking to try my hand at a mild to medium flavored griller. (more towards medium). Saw a pic in the Pepper Photos thread and they looked goood!

Is there a trick to grilling them right? Low, indirect heat I assume.?? Turning often or let them sit?

Any other suggestions on what to eat them with?

That pic with the steak and beer,....droooool....

Thanks,

Greg

also, they should add a 'drool' smiley to the collection. I'm sure with the pics that people show, it would be popular.

[Worth1]

Thanks for the complement Greg.

The peppers were poblano peppers and hatch chilies.
I like these two for grilling, I used a high heat and even though they look burned they are not burned one the inside.
Some were cooked on the grill and some were cooked in the BBQ pit the pit peppers were cooked on a low heat so they would absorb the smoke flavor.

Poblano peppers do not need to be skinned!!!!!!!!
Hatch chilies NEED to be skinned as the skin is very hard and thick.
As far as I know all Anaheim type chilies have this hard thick skin, “It is totally inedible.”

By using a hot fire on the Hatch chilies you get a burned look on the outside but the skin is very easily removed to reveal a nice unburned meat on the inside.

In a pinch I use a propane torch I keep in the kitchen to do the same thing, but you don’t get the smoke flavor that you would on the grill.

I built both the grill and the BBQ pit my self and a real chili roasting rotisserie cage is on the way.
Motorized I might add.

Any pepper can be grilled; if you like a pepper and you grill it you will like it better.

Worth

[gardenhappy]

Worth,have you ever canned roasted peppers?8)
I have canned hungarian,jalopeno's,and mixed but have not done roasted yet, got a great recipe??

[Worth1]

Originally Posted by gardenhappy

Worth,have you ever canned roasted peppers?8)
I have canned hungarian,jalopeno's,and mixed but have not done roasted yet, got a great recipe??

Gardenhappy,

No I haven’t, I don’t have a pressure cooker to do so.
That’s what I would need to put up peppers in this manner as there would not be enough acid in fresh grilled peppers to kill botulism.

All I have is a hot water bath canner.

One thing that I would consider is that buy the time you have grilled the peppers to a point that they had a good smoked flavor they would be cooked too much for a trip through the pressure cooker.
I believe they would be mush by this time.

A person could cold smoke the peppers (around 100 degrees) and not get them too hot so they aren’t cooked in the least them process them on the canner.

I would suspect that you would pack them in water with a little canning salt then process them for 20 minutes at 20 pounds.

I may be off so I would check canning requirements for fresh peppers and not take my word for the time and pressure.
It’s been a long time since I have had anything to do with pressure cooking.

They do sell so called canned fire roasted peppers but I can’t tell that they have much of a roasted taste.

Worth

[feldon30]

Are Hatch chiles hotter than Jalapenos?

[Worth1]

Originally Posted by feldon30

Are Hatch chiles hotter than Jalapenos?

Absolutely not.
They are a very mild but flavorful pepper.
They are starting to sell them canned in the stores now, you might try looking in HEB to taste them.
Worth

[feldon30]

Yeah I can buy them fresh from H-E-B. Will definitely have to try them out. I wouldn't mind a pepper with a little bit of kick but wimpy by most Texans impression of what a pepper should be.

[Earl]

For making Pimento Cheese, I fire roast pimento peppers until the skin is completely black, upload them into a paper sack to sit and steam for an hour, then remove the skin.

I also smoke jalepeno which have been de-seeded and cut in half with top removed. After a few hours of smoke I transfer to food drier and dry until brittle. Then I grind as fine as I can and use them to enhance food.

[edward]

I grill peppers, skin and frezze in single plastic bags. They keep great for a year. Just let unthaw on counter or in the microwave. use as desired.
ed

[gardenhappy]

I just made ginger cookies with roasted,dried,ground fine habanero peppers in the dough,talk about a kick!! Their great!!!!

[Rena]

Originally Posted by gardenhappy

I just made ginger cookies with roasted,dried,ground fine habanero peppers in the dough,talk about a kick!! Their great!!!!

THIS sounds fabulous, do you have a recipe??

[jenn_sc]

This whole thread sounds fabulous! I have occasionally roasted red bell peppers in the oven....but spicy peppers roasted on a grill? YUM!

Now, the last thing I need to be doing, 5 days before Christmas, is daydreaming over roasted peppers ground up and added to salsa made with homegrown tomatoes sigh...off to bake more cookies......but I'll be back to this thread when the rush is over....please keep adding ideas everybody!

[neoguy]

I'm not gardenhappy, but here is a recipe I came across and tried last week.

Hab-Snap Cookies

2-cups sifted all-purpose flour
1- tablespoon dried ground ginger
2- teaspoons baking soda
1- teaspoon ground cinnamon
½- teaspoon salt
¾- cup shortening (We used butter)
1- cup white sugar
1- egg
¼- cup dark molasses
1/3- cup cinnamon sugar (not sure of ratio)
3 to 4 fresh datil peppers or 1 fresh large habanero (We used 1 teaspoon dried, finely ground Habanero powder)

Preheat oven to 350 degrees F

Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.
Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. add peppers or ground pepper if using. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.
Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.

[tuk50]

The Hatch chile's cover a group of chile's that are being worked on by NMSU Chile Institute in Las Cruces N.M., the thick walled 6-4 is mild in my garden and Big Jim is medium here in Tucson. They both are my favorites for grilling. The Sandia has a wonderful flavor, but is just too Hot for my tastes. The pdf catalog is where I get my seeds and it is also a great site for pepper education of this group of chile's, the only bad thing is that you have to order by mail, but the order is filled within a couple of weeks 8) http://www.chilepepperinstitute.org/...ogreviseda.pdf

[Raymondo]

There's a typo in the above link. It should read:

http://www.chilepepperinstitute.org/...logrevised.pdf