I wanted to share a few shots of us roasting 6 lbs of chiles for our party we’re doing tomorrow night.
These are both Anaheim and Poblano. We hit them with a roofing torch while lighting some Mesquite Chunk charcoal.
After they’re well browned on both sides we move them off the heat and close the lid, but leave a vent open to keep the heat up so the chiles will soften before we take them in the house and remove the charred skin, stems, seeds and veins. They are good with any grill roasted meats, poultry or fish, and also just plain with a pinch of Mexican Oregano, a squeeze of Key lime and a pinch of coarse salt.