Grilled chiles can be served plain, or in this Chiles Nogada (walnut sauce) recipe from Pom Wonderful. Photo courtesy Pom Wonderful.
In addition to shrimp on the barbie, how about some chiles?
Here are 5 tips for using chiles from Chef Rick Bayless’ Frontera Grill:
Jalapeño Chiles. Jalapeños are found in practically every market but vary widely in their heat range. Usually the bigger the chile, the milder the flavor. Store fresh jalapeños in a loosely closed plastic bag in the crisper section of the refrigerator.
Poblano Chiles. Poblanos and large jalapeños taste great when grilled or roasted. Set them over a gas flame, under a broiler or on the grill. Roast, turning often, until the skin is blistered and blackened—about 10 minutes. Cool, covered with a cloth towel. Gently slip off and discard the charred skin. Use the whole chile for chiles rellenos; cut them into thin slices to add to soups, salads and stews; or finely chop and add them to salsa.
Habanero Chiles. Stock up on fresh habaneros now at local farmers markets. Simply put them into freezer containers; they’ll keep nicely for several months. Or roast the habaneros and grind them in a blender with fresh lime juice and salt into a thick salsa. Serve this blazing hot condiment with eggs, roast or grilled pork and seafood.
Dried Chiles. Whether you purchase them dried or dry them yourself, dried chiles will keep in the freezer for a year or so; then they can be turned into a seasoning paste. Defrost, remove the seeds and stems and tear the flesh into flat pieces. Gently toast the pieces in a hot cast-iron skillet just until aromatic (a few seconds). Then soak in hot water until soft and purée in a blender until smooth. Use this chile paste to season sauces, salsas and stews.
Chipotles In Adobo. You’ll find these canned in supermarkets and elsewhere. After opening the can, transfer the contents to a glass jar and store in fridge; the chiles will keep several months. Use the spicy adobo sauce to season barbecue sauce, stews and chili.