|Roasting chiles in my grill pan|
The guy next to me got second and the three people to my left all ate less than three. It was the hottest my mouth has ever felt. I think it was like making out with a dragon. It went away in about five to ten minutes though (a nice local porter from the beer cage (yeah it was cage like) helped). I have eaten habenero salsa before and it actually lingers for much longer; up to forty minutes one time.
One of the things I love to do with fresh roasted chile is make sandwiches. When I was a kid my family would grill pounds and pounds of them on a grill and eat chile and butter sandwiches. It's a pretty simple process roasting them yourself and the things you can do afterward are pretty awesome.
Here are directions for roasting them at home. I used a grill pan but the goal is the same no matter how you do it: blister the outside and steam in a plastic bag afterwards.
|Green Chile Sandwich with romaine, tomatoes, and onions on a whole wheat baguette with spicy ranch mustard|
Below is a video of a roasting cage. There were at least a dozen of these at the festival: