One of the things I love best about fall is roasting and putting up green chili for the winter. This weekend we bought a bushel of Socorro green chili, had it roasted, peeled it, and packaged it up for the freezer. Ah, the smell! It's so yummy. Here's some of the pods that are ready for peeling:
Here's some of the roasted pods next to the peeled pods. We peel, split, and rinse the majority of the pods for use on sandwiches and in omelettes. A few of these get "sampled" as the peeling process continues (well, you've got to keep your strength up!).
But some of the pods stay intact for use as rellenos. Here's a roasted pod before it is peeled and the peeled pod (ready to be a relleno)! Yum! Ready to be stuffed with cheese, breaded, and fried. Breakfast of Champions!