Name That Device

[Dan Gonzales]

We roast over a very hot grill to get the "skin" of the chile to bubble up, think major second degree burns. They have to be turned over a couple of times and bringing the lid down roasts them faster.

Then we lay them out on a table covered with newspaper to cool down. After 15 minutes or so we put about a dozen in quart size freezer bags, get all the air out and zip them closed. Another 20 minutes and then stack them in the freezer.

They will keep up to two years. We just peel them when we defrost them instead of doing them all at once.

[Vaughn McMillan]

Brent, Dan pretty much summed it up. They store well frozen once they've been roasted. You'll want to remove the skin from the outside and seeds from the inside before eating them, but you can do that as needed when they are thawed. (Some people skin and seed them before freezing...either way works.) If you take a frozen pepper and run it under hot water for a few seconds, the roasted skin comes off easily. Another few seconds and the whole pepper will be thawed enough to cut open and remove the seeds. Protip: Don't rub your eyes when you're peeling green chiles. DAMHIKT.

Good to see you, Dan.

[Rob Keeble]

Yeah nice to see you Dan. I am presuming these BBq units could be used to do any type of pepper like roasted red peppers but the normal type not chilli. I like the Italian version of the red and green peppers in olive oil. Not too big a fan of the hot stuff.

Check this out for a diy solution for home came across a thread of how a guy does it on his gas bbq


Will have to give this a go now. Boy i got catching up to do.

[Vaughn McMillan]

Rob, I roast red and green bell peppers very often on my gas grill. (One of the few veggies my wife and I both​ like.) I typically cut them into quarters or sixths lengthwise, remove the seeds and white pulp from the inside, then grill away. I'm sure they could also be roasted whole...I just got in the habit of cleaning out the inside when they're uncooked.

[Jeff Bower]

I roast bell peppers in my kitchen on the gas stove all the time. I just wash them, plop them on a burn and turn them until they are nice a charred. Put them in a paper bag for a few minutes, shake it, take them out and the skin falls off. Cut them open and get the seeds out and go on and use them for whatever I want. Fresh salsa with rosted peppers, tomatillos, oninon, cilantro and tomoatoes is great. In fact, I now have to make a batch tonight...YUM!

[Chuck Ellis]

Brent, Dan pretty much summed it up. They store well frozen once they've been roasted. You'll want to remove the skin from the outside and seeds from the inside before eating them, but you can do that as needed when they are thawed. (Some people skin and seed them before freezing...either way works.) If you take a frozen pepper and run it under hot water for a few seconds, the roasted skin comes off easily. Another few seconds and the whole pepper will be thawed enough to cut open and remove the seeds. Protip: Don't rub your eyes when you're peeling green chiles. DAMHIKT.

Good to see you, Dan.

Another good tip if you are peeling and seeding jalapenos... wash your hands before you go to the bathroom.... my baby sister was going with a guy and they were peeling Jalapenos and evidently nature called... my sister called my mom for advice on what to do for the burning sensation he was having... mom was laughing so hard she couldn't tell her.... finally told her to use milk to stop the burn...

[Paul Gallian]

My vote is still for the Hatch chilies -- roasted as shown at the start of this tread.... then made into Chili or green chili stew with pork or beef -- or spread on a burger -- or on a soft taco with what ever..


Hatch - hatch -- hatch the very best ever...... reminds me of Oreo cookies song -- little girls have pretty curls but I like hatch chilies - my choice because there're the very best chilies ever was.

[allen levine]

still looks like a bingo cage to me.

[Vaughn McMillan]

Allen, I think you've been spending too much time in the casinos with your wife.

The next number is...

B twenty-sev...ow ow ow!!!! This ball is on fire!!!


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