# Fire roasted green chiles? **URL:** \ **Category:** Cafe Society\ **Created:** [October 17, 2010, 1:53am UTC](https://boards.straightdope.com/t/fire-roasted-green-chiles/557393 "2010-10-17T01:53:18Z")\ **Posts on this page:** 4\ **Page:** 1
**Author:** ![mangeorge](https://avatars.discourse-cdn.com/v4/letter/m/d78d45/32.png) [@mangeorge](https://boards.straightdope.com/u/mangeorge)\ **Post date:** [October 17, 2010, 1:53am UTC](https://boards.straightdope.com/t/fire-roasted-green-chiles/557393/1 "2010-10-17T01:53:18Z")
I used to buy frozen fire roasted chiles at Raley’s in San Pablo, CA. They were six to a backage, laid side-by-side, and whole with the seeds and skin intact. Available in mild and medium. They are perfect for whipping a quick relleno caserole or the like. Raley’s no longer has them and I want some, so I’m hoping someone in the area knows what I’m talking about and where I can get them in the San Francisco Bay Area. Close to Berkeley/Oakland would be best. I don’t want canned, they are not the same. I know I can roast peppers myself. Thanks, mangeorge ---
**Author:** ![mangeorge](https://avatars.discourse-cdn.com/v4/letter/m/d78d45/32.png) [@mangeorge](https://boards.straightdope.com/u/mangeorge)\ **Post date:** [October 17, 2010, 9:21pm UTC](https://boards.straightdope.com/t/fire-roasted-green-chiles/557393/2 "2010-10-17T21:21:27Z")
Okay, how about anybody in the “Whole Wide World”? 😛 ---
**Author:** ![sunstone](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/sunstone/32/3372_2.png) [@sunstone](https://boards.straightdope.com/u/sunstone)\ **Post date:** [October 18, 2010, 12:44am UTC](https://boards.straightdope.com/t/fire-roasted-green-chiles/557393/3 "2010-10-18T00:44:14Z")
I also love roasted chili peppers. After buying them as raw veggies at the store, I either roast them on my gas BBQ grill, or on the gas stove in the kitchen. In South Tucson, the stores will have parking lot sales of peppers. They throw about 50 pounds into a barrel that is made of mesh steel, and rotate it as a flame is applied from the bottom. The flame producer looks suspiciously like the ones used in hot air balloons. The smell is heavenly. So try roasting your own. BTW, a neat trick to get the skin to more easily separate is to heat the roasted peppers in the microwave for a minute or so after you have blackened them up on the open fire. Enjoy! ---
**Author:** ![mangeorge](https://avatars.discourse-cdn.com/v4/letter/m/d78d45/32.png) [@mangeorge](https://boards.straightdope.com/u/mangeorge)\ **Post date:** [October 18, 2010, 1:16am UTC](https://boards.straightdope.com/t/fire-roasted-green-chiles/557393/4 "2010-10-18T01:16:22Z")
> [@sunstone](#): > > I also love roasted chili peppers. After buying them as raw veggies at the store, I either roast them on my gas BBQ grill, or on the gas stove in the kitchen. > > In South Tucson, the stores will have parking lot sales of peppers. They throw about 50 pounds into a barrel that is made of mesh steel, and rotate it as a flame is applied from the bottom. The flame producer looks suspiciously like the ones used in hot air balloons. The smell is heavenly. > > So try roasting your own. BTW, a neat trick to get the skin to more easily separate is to heat the roasted peppers in the microwave for a minute or so after you have blackened them up on the open fire. > > Enjoy! I do roast my own, on my stove burner sometimes. I like the frozen ones because sometimes I’m lazy, and sometimes they’re not avainable fresh. I might try roasting a bunch then freezing them. I also make killer chili powder from dried chiles. I’ve been using this [method](http://www.texascooking.com/features/jun97chilepowder.htm) forever. Beats the hell out of Gebhardt, which is what I use when I’m lazy. I’ll try the mictowave trick. Thanks,