What's this "inedible" skin? What kind of chillies are these?
My sense is that these are being roasted to make chillis rellenos. But I thought chillis rellenos were usually made with pasilla chillies? I didn't think those were noted for having tough skin.
Also, IME roasting is one thing, skinning another. My process is: roast chillies; put in plastic bag in fridge; wait 10 mins; scrape off skin. Where's the solar fridge, and the team of chilli scrapers? Scraping one chilli is a job that takes about a minute. A 20lb drum of raosted chillies I'd guess is a day's work.
> What's this "inedible" skin? What kind of chillies are these?
If I had to guess, I'd say they're Hatch aka New Mexico chilies.[0] Once roasted, the now blistered skins are easily separated, discarded, and the remaining fruit can be consumed and enjoyed.
I'm a brit, and can't get fresh chillies from the USA or Mexico. I have a stash of dried Mexican chillies, and I can buy fresh chillies from the Netherlands, but they don't say what the variety is.
There are quite a few UK growers that produce fresh chillies, but they're usually Habanero, Ghost or Reaper; they mainly sell them bulk to makers of hot sauce, not retail. And some middle-eastern shops sell ultra-mild large green fresh chillies, that I think are used in shawarma wraps and greek salads. They have no heat at all.
Honestly, if you enjoy fresh chilies and you're in Europe I'd recommend growing them. The seeds are small, light, and inexpensive to ship. As I understand it, chilies quite forgiving and easy to grow. You could order the seeds from the regular suspects or try something like r/SeedSwap.[0]
Hmm. s/pasilla/pueblo/ - a pasilla is a dried pueblo I believe, but I'm far from expert in these matters. TIL that you can make a chilli relleno with a pasilla. I think I'll try it.
My sense is that these are being roasted to make chillis rellenos. But I thought chillis rellenos were usually made with pasilla chillies? I didn't think those were noted for having tough skin.
Also, IME roasting is one thing, skinning another. My process is: roast chillies; put in plastic bag in fridge; wait 10 mins; scrape off skin. Where's the solar fridge, and the team of chilli scrapers? Scraping one chilli is a job that takes about a minute. A 20lb drum of raosted chillies I'd guess is a day's work.