Poblano Pepper Harvest
In addition to a strong harvest of chicken heart hot peppers, we’re also enjoying a bumper crop of poblanos:
(This isn’t even all of them.)
These did really well for us this year, and we’ve been using them instead of bell peppers in our recipes all summer and fall. We had to bring them all in this week since we had a frost warning, though, so now we have piles of peppers to use.
They’ll last for a while at room temperature, since they’re fairly tough, but to make sure we don’t lose any, we’ll have to roast and freeze them:
These have been roasted in the broiler to char the skins. (They probably could be even blacker next time.) Once charred, you let them steam in a bag and then peel off the skins. Once prepped in the way, we can stack them in a freezer box and use them all winter long in recipes.
I used these four to make chiles rellenos. Since I am lazy, I didn’t batter and fry them, though. Instead, I put the cheese-stuffed peppers in a baking dish and poured an egg mixture over them to bake them into a quiche-like casserole. It was very easy, and really delicious, so I imagine we’ll have this many more times before we’re out of peppers.