Fresh Picked Peppers

Poblano chile peppers -large, firm, blemish free, and so fresh they squeak when when they rub against each other. We picked these yesterday. If you're from more southerly regions of the continent this is unremarkable, but we've endured night times lows of -6ºC, so even these chiles that were growing in our unheated greenhouse are at the cusp of death by frost. Actually the plants within 12" of the greenhouse sides got zapped. I thinks these chiles are pretty amazing, especially considering they haven't had a drop to drink since October!

We made rajas with the poblanos. This is the same as roasting red peppers, but you use poblanos instead. Under the broiler go the whole poblanos, as the skin bubbles and blackens, you flip them over. Once that's done you take them out of the oven and leave them sitting in a covered bowl. After 10 minutes remove the blackened outer skin as best you can, and remove the stem, core and seeds. For authentic rajas cut them into strips, but we don't. We sprinkled them with a bit of olive oil and put them in the freezer. For the next few months we'll use them in sandwiches, sauces, fajitas, etc. etc. Yummy!