Cherry tomatoes, bell peppers, jalapeños, cerranos, and poblanos straight out of the garden.
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I’d love to talk about food security, farming for distros or anything else, small garden solutions, container gardening etc. Tryna bring some activity to this community!

  • CriticalResist8A
    1·
    11 months ago

    I’m not sure what they are, the seeds are from Thailand and they’re just called “chilli peppers” on the packaging (but it’s not like I got them hastily thrown into a bag, they’re from a big manufacturer in the original packaging). They’re small but otherwise have the J-shape of a chilli pepper. They have 2 peppers out of 3 on the front lol, which for Thailand means they must be suitably spicy. I tried the two I got last year and they taste really good, can’t wait to try them again this year.

    I might try your technique! So roast them in a pan (no oil I imagine), then seal in a tupper and microwave?

    • BoneDemonBoofer
      OP
      1·
      11 months ago

      Nice! If they are the very thin Thai chilis, it might be too much hassle, but this method works with any green chilis. Traditionally, it’s done over a fire but you can set the chilis directly on the stove burner.You want to blister and fully blacken the skin of the chili. From there, it goes directly into a zip lock or Tupperware container. You leave it sealed for 30 seconds or about a minute or so. The steam coming from the chilis in the container is enough where the skins peal right off no microwave or extra steps needed. You can do the same thing for roasted red peppers as well.

      • CriticalResist8A
        2·
        11 months ago

        Thanks a bunch for your help, I’ll definitely try this out, the result seems perfect.