• Barbara @moderncomfortfood

    posted on September 22, 2010 at 8:12 am

    Great step-by-step tutorial, Amy! Now if I could only find some of those wonderful Hatch chilies, which never seem to show up here in Florida….

    [Reply]

    Amy Reply:

    @Barbara @moderncomfortfood, I’m surprised to hear that hatch chilies don’t make it to your neck of the woods. I could ship some to you next hatch season. :)

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  • Linda

    posted on September 22, 2010 at 9:01 am

    You write great tutorials, Amy. This is not one I’ll be using since we’re not fond of hot peppers, and definitely don’t want to intensify their flavor. :) I still think it’s a great tutorial, though, and I know many people do love peppers.

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  • Celiacs in the House

    posted on September 22, 2010 at 10:18 am

    Super job. I just did a poblano for the Bean Bake Casserole in Gluten-Free Girl and the Chef. It made the Spanish rice part of the recipe smoky hot. I will be making that rice again soon.

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  • Jessica

    posted on September 22, 2010 at 11:57 am

    I love your tutorials. They are always so easy to follow and you do a great job at explaining. My sister was over last night and I was trying to explain to her how to roast a red bell pepper. I’ll be directing her to your site, Amy! Thanks for linking to me. I’ve been obsessed with hummus nowadays :)

    [Reply]

    Amy Reply:

    @Jessica, Some people are visual learners and just need a step-by-step guide and then they can run with it on their own. Thanks for sending your sister my way.

    And, love your hummus recipe. :) I have been making lots of it, too.

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  • Miz Helen

    posted on September 22, 2010 at 2:03 pm

    Great tutorial for roasting peppers. My link for Stuffed Hatch Green Chile’s is on your Slightly Indulgent Tuesday August 30, 2010 Anniversary Edition. To add to the recipe, I did freeze some of the Stuffed Green Chile’s and we have had them since, they were great. So I would say they freeze well.

    [Reply]

    Amy Reply:

    @Miz Helen, I totally agree…I’ve frozen mine and used them in stuffed chicken breasts. I’ll have to try your stuffed hatch chilies someday.

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  • Jenn AKA The Leftover Queen

    posted on September 22, 2010 at 2:35 pm

    Great post Amy!

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  • Christy

    posted on September 22, 2010 at 2:56 pm

    I am so glad about this post – I bought a bunch of peppers and froze most of them but have about 5 that I wanted to save differently- woo hoo, now I can have my own roasted peppers!

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  • Deanna

    posted on September 22, 2010 at 5:25 pm

    Great tutorial! And, thank you for linking to my recipe for Muhummara. :)

    I was taught that you’re not supposed to rinse the peppers as it washes away some of the oils. But, truth be told, I often do a quick swish to get rid of the last bits of skin and seeds, too. Shame on me, eh?

    [Reply]

    Amy Reply:

    @Deanna, I rinse mine, too. For my purposes, it works. Thank you for sharing your recipe with me. :)

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  • Maggie

    posted on September 22, 2010 at 7:26 pm

    You are so smart Amy! I love the tip about storing in serving sizes. You must have great natural light in your kitchen. I’m a little jealous. I use your chiffonade tip all the time with kale and other greens. Love it. I’m waiting for a knife skills tutorial please. xo

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  • megan

    posted on September 23, 2010 at 4:05 pm

    I have just for the first time seen Hatch chilis in our local store. I’ve been seeing great reviews about them and I need to get some and try them. I want to roast a bunch and freeze them. Excellent tutorial!

    [Reply]

    Amy Reply:

    @megan, They’re so easy to roast and freeze…and they have such good flavor. Make sure you taste them before adding them to anything – I bought some that were mild and some that were really hot.

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  • roz

    posted on September 24, 2010 at 12:16 pm

    Amy, thanks for the roasting tutorial. It brings out the flavors so much! I enjoyed being part of your Meatless Mondays and hope to be able to continue to post something meatless! Hope you stop on by my Fresh Clean and Pure Friday/weekend blog hop going on to post something inspirational! Thanks! Roz

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  • Suzanne Collier

    posted on September 26, 2010 at 9:28 pm

    Oh, this makes my heart ache! We just found out that our GFI outlet that our freezer was plugged into tripped and we lost EVERYTHING in our big freezer in the garage! Ugh! Our elk steaks and ground elk along with 100lbs of roasted Hatch green chile (enough to get us through until next season) is gone! I can smell your roasted chiles from here, which is Salt Lake City, UT!!!! Excellent tutorial!!!

    [Reply]

    Amy Reply:

    @Suzanne Collier, I’m so sorry! Oh no! That is heartbreaking. Sending hugs.

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    Alta Reply:

    @Amy, First of all, Amy, your tutorials are great. I love them – and I bet your readers love them too!
    Suzanne, oh no! I’m so sad for you and your husband – no green chiles or elk? That’s terrible. :( Hugs!

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  • Chelsey

    posted on September 27, 2010 at 5:52 pm

    I LOVE roasted peppers! Just broiled some today and made some great GF panini’s with udi’s bread-to die for! I’ve got to try grilling them, like in your photo. I bet it takes the flavor to a new level.

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  • Alex@A Moderate Life

    posted on September 28, 2010 at 3:12 pm

    Hi Ames! I am so sharing this on thoughts on friday link love at a moderate life because everyone really needs to know how to roast a pepper, and I have never ever done it, so now I know how and will not have to buy them preroasted and oh so expensive at the store! Thanks so much for sharing this on the hearth and soul hop! :) hugs! Alex@amoderatelife

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  • Couscous & Consciousness

    posted on September 28, 2010 at 9:41 pm

    I love roasted peppers – looking forward to them coming into season here.
    Sue

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  • Butterpoweredbike

    posted on September 28, 2010 at 10:27 pm

    Oh poor Suzanne! I have a chest freezer in my basement, and I value what’s inside far more than I do what’s in my clothing closet. We’ve put up one bushel of roasted green chiles, and plan to do a few more next week. I simply can’t live without them. Thank you for sharing such a thorough tutorial with Hearth and Soul.

    [Reply]

  • girlichef

    posted on September 29, 2010 at 7:32 am

    Great tutorial, Amy…thanks for sharing it with the hearth and soul hop this week =)

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  • Christy

    posted on September 30, 2010 at 7:55 am

    What a great tutorial. I never think to do this – roasted peppers are not something I am used to eating though I know they add huge flavor. Thanks for sharing the tutorial with us at the hearth and soul hop!

    [Reply]

  • pepper mills

    posted on December 6, 2010 at 10:18 pm

    While we’re dabbling in the area of Recipe for Gluten Free, Sugar Free Roasted Peppers – A Tutorial, According to a University study, consuming peppers regularly can help the body control its amount of insulin, which would be very beneficial for diabetics. Other studies show though that pepper digestion can increase the risks of stomach cancer, but the definite answer remains unclear. Research has also been linking peppers to helping stop the spread of prostrate cancer in some men.

    [Reply]

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