My mother in law (grew up & worked as a cook in Mexico City) would roast/burn the skins in the fire on the stove, put them in a plastic bag for 20 minutes or so, then peel the outer burned skin off, then rinse & freeze them.
Out here its fairly common to see pepper roasters that will roast a burlap sack full at a time...
That works best on meatier peppers like Anaheim, Big Jim, etc... But it sure works good on them! :)
I like carrots & cauliflower canned with hot peppers, too.
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Today's Featured Article - A Lifetime of David Brown - by Samuel Kennedy. I was born in 1950 and reared on my family�s 100 acre farm. It was a fairly typical Northern Ireland farm where the main enterprise was dairying but some pigs, poultry and sheep were also kept. Potatoes were grown for sale and oats were grown to be used for cattle and horse feeding. Up to about 1958 the dairy cows were fed hay with some turnips and after that grass silage was the main winter feed. That same year was the last in which flax was grown on the farm. Flax provided the fibre which w
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