14 October 2007
This week. The first smell of Autumn. So, I did what any true New Mexican would do. I roasted peppers. Oh! I wish there was a click 'n sniff button on your computer to allow you to fully appreciate what this entails. The scent of roasting peppers is exotic and rich. In New Mexico, done en mass, "they" have giant rotating roasters, with pepper ashes dreamily drifting through the sky. It is a smell from my childhood. My mom loves the smell, too. Once, as though I commited a cardinal sin, I was mildly repremanded for washing the pepper off after skinning it. "And save all that good juice!" came next. Which I did, mom. See above.
1-Broil peppers, rotating so all sides blacken
2-Wrap in bag, foil, or paper towel to steam the skins
3-Remove skins, seeds, stems and discard (but save all that good juice!)
4-Serve on top of pasta, in a grilled cheese sandwich, pureed in a sauce, or freeze for future pepperless times
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