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Salads and Dressings
Sauces, Rubs, Marinades
Soups, Stews, Chilis
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Imparting smoke on peppers
I've got some peppers for a hot sauce. What y'all think?? Roast with flames, or slow smoke low??
I roast mine direct around 300F aND KEEP TURNING TILL SKIN IS BLISTERED AND SOME BURNT. dEPENDING ON TYPE OF PEPPER, i THEM PLACE3 IN A ZIP LOC BAG FOR A FEW HOURS OR OVERNIGHT IN FRIG IS TIME AVAILABLE, PEEL SKIN, DEVEIN AND DESED.
edited September 2013
I Just roasted some Hatch chilis this weekend. I was setting up the egg for 350 indirect for a pork chop cook. I through the peppers on around 300, once the egg stabilized @ 350, It threw in a chunk of apple wood. The peppers were exposed to the "Bad Smoke" and the egg got up to 400. I pulled, bagged and cleaned. They were the best peppers I have roasted yet. SWMBO suggested strongly that I make more
Simi Valley, California
there will be no devein and deseed these are for HOT SAUCE!
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