re: #201 MsJ

Man, I would love a cage full of roasted poblano peppers. Those things taste so good!

I like ‘em green, roasted and even roasted and dried.

I take the dried ones and put them in full size into my slowly cooking pot of chili. After about an hour or so, they soften and then when they get to that stage I squeeze them with a spatula and the deep roasted brown goodness flows out into the sauce. Ummmmm. Nice and rich. After the chili is cooked, I fish out the now used up chilis.

Hmm. It is getting time to make up a batch.