This month’s basket contains local, dried Cayenne hot chile peppers.


Cut the top off of each chile to remove the stem. Then, cut a slit down the side of the chile to split it open. The majority 
of the seeds will shake right out. Use your fingers or a spoon to scrape any additional seeds off and pull off any dried veins. After discarding the seeds, place the chiles on a medium/hot griddle and roast them for 3-4 minutes. Turn them often to prevent burning.


After roasting the chiles, place them ...
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