tahlequahfarmersmarket.com Blog » September is – Chili Weather: Get out the grill and head to the Tahlequah Farmer’s Market! The Fall Chili Peppers are in! At our house, here on Dry Creek Farm, the aroma of fire roasted chili peppers aways signals the nearing of Summer’s end… Chili peppers have a unique, mild, warm, flavor that can be compared to no other pepper, the skin is slightly tough, but can be removed in the following manner: Start a charcoal fire, as if it were for a hot dog cook out. Spread the coals evenly, lay fresh chili peppers side by side on the grill. Just as if roasting hot dogs, turn the chili peppers often with a pair of tongs. When the skins take on a blistered appearance that is light brown in color, turn the peppers over. Keep turning each pepper until the entire pepper is roasted. What you are looking for here, is that no dark green color remains, the entire pepper should be blistered by heat, leaving no spot un-roasted. When the full length of the pepper is roasted to a golden to dark brown on all sides, remove from heat and place into a heavy paper bag. Roll the bag tightly closed with all the roasted peppers inside and set them off the grill to steam in the paper bag. When the peppers are cool to the touch, the skins can be removed or the whole, roasted, peppers can be placed into freezer bags and frozen with the roasted skins intact. When the peppers are removed from the freezer bag for Winter soups or salsas the skins will peel right off. Seed the naked peppers and use as needed in any recipe calling for roasted chilies. Your own fire roasted, chilies, will exibit a much richer flavor if a few hickory twigs are used to kindle the grilling fire; causing them to exhibit a rich, smokey, aroma. When opened on a cold, dark, Winter’s day, they will bring you back to this cool, Fall season, and roasting your fresh peppers over a warm, crackling fire. See you at the Market!