From Rosalind Creasy

All bell peppers and a number of the spicy Mexican varieties are perfect for roasting. My favorite types of peppers for roasting are the thick walled red pimentos with smooth skins and the traditional green poblanos that are perfect for Mexican dishes.

To roast peppers, either ripe or unripe, place them on a gas grill (with the rack just above the flames). Turn them constantly to make the skin blacken and blister evenly. They should take about 5 to 10 minutes to cook them properly. (The point is to have the peppers roasted but still somewhat firm inside and to make the skins come off readily.)  Roasting can also be done under an electric broiler. Place the rack just under the flames, and char the peppers the same way.

Put charred peppers in a paper bag to steam them for a few minutes. Then scrape or rinse the skins off. Remove the stems and seeds. Your roasted peppers are now ready for many different recipes. You can cut them into strips and marinate them in olive oil for an Italian antipasti; serve them in burritos or tacos; place them on pizzas or in sandwiches; or you can warm them in sour cream and serve them with a Mexican meal. Also try them pureed in soups or to flavor a sauce for vegetables or poultry. There are endless possibilities. They can also be frozen in plastic freezer bags and used throughout the winter.

Caution: If you are working with hot peppers and your hands are sensitive use rubber gloves; beauty supply houses sell them. To prevent burning your eyes do not rub them while you work with hot peppers.

Organic Rajas

Rajas is a traditional way to serve roasted chili peppers in Mexico, especially poblanos. It is wonderful as a filling for an omelet or burritos.

Serves 4

12 organic green organic Poblano, or ripe (red) California or Anaheim chilies, roasted, peeled and cut into strips
1½ to 2 cups light sour cream
¼ teaspoon minced fresh Mexican or standard oregano
Hot sauce to taste

In a double boiler put sour cream, roasted chili strips, and oregano and stir to mix. Put double boiler over simmering water and heat mixture, make sure not to let the water boil or the cream will curdle. Taste the mixture and add hot sauce if it is too mild. Mixture is ready to serve when it is fairly warm.

Cream of Roasted Pimentos Soup

This velvety, rich soup is perfect for an elegant first course.

Serves 4 to 6.

1 tablespoon canola oil
1 medium yellow onion, chopped
2 cloves garlic, minced
10 Organic Pimento or other red bell peppers (approximately 2½ pounds), roasted, peeled and seeded
1 large green poblano or green Anaheim pepper, roasted, peeled and seeded
2 cups organic chicken stock or 1 – 14½ ounce can of chicken stock, divided
¼ teaspoon ground cumin seeds
¼ teaspoon salt or to taste
½ cup heavy cream, divided (or less)

Pour the oil in a non-stick medium frying pan, heat and add the onions and the garlic. Sauté over medium heat until the onions are translucent, about 7 minutes.

In a blender put the poblano pepper and 1 tablespoon of chicken stock, puree to a smooth paste. Pour the paste out into a small bowl. Add 1 teaspoon of heavy cream and stir. (If any lumps are present, force the mixture through a fine sieve.) Pour the green pepper mixture into a squeeze bottle or small bowl and set it aside.

Wash the blender; place the pimento peppers, the onion mixture, the rest of the chicken stock, cumin, and salt in the blender and puree. (You may have to do this in 2 batches.) Pour the pimento mixture into a saucepan and bring it to a simmer. Take it off the heat and add the rest of the heavy cream and stir. Reheat the soup if necessary, but do not allow it to boil or it may separate.

To serve, pour Pimento mixture in 4 soup bowls, dividing it equally. Using the squeeze bottle, make a pattern of Poblano cream on the soups (or drizzle cream from a spoon in a decorative pattern) and serve immediately.
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See also Rosalind’s Organic Fennel Salad with Red Peppers
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Rosalind Creasy is author of Rosalind Creasy’s Recipes From The Garden: 200 Exciting Recipes from the Author of the Complete Book of Edible Landscaping and many others.
Images Credit: Rosalind Creasy
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