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Your Favorite Roasting Pepper?

Lawrenceville, GA(Zone 7b)

I am roasting a batch of store brought right now and thought I'd ask what your favorite roasting peppers are. And how do you can them or otherwise put them up after roasting?

Looking forward to all the great suggestions!


Carmel, NY(Zone 6b)

I've never canned - I just roast them and eat 'em!!! The only 2 I've grown myself were Cubanelle and Nardello. Both were great! (Now you've got me salivating!)

Central Texas, TX(Zone 8b)

I haven't roasted before ,but it sounds great.

Lawrenceville, GA(Zone 7b)

Yeah they are hard to keep around, aren't they?


Turlock, CA(Zone 9a)

I've roasted peppers on the grill, cool, then freeze in freezer bags. Great stuff added to stews and casseroles, omelets, etc.

Carmel, NY(Zone 6b)

Oh, Kim - STOP! Didn't I just say I'm salivating??? LOL! You're a mean ole cheater 'cause you get a biiiiiiiiiiiiiiiig browing season!

PS - Thanks for the pepper seeds. Yours will be sprouting wings in a few days.

Lawrenceville, GA(Zone 7b)


You've already started your pepper seeds?

Carmel, NY(Zone 6b)

I meant that I was mailing hers in a few days, BUT - I will be starting mine next week. I'm taking a few days off next week to babysit my neighbors pets while the go to Daytona for the Anniversary Celebration at the track. What a perfect opportunity to start peppers and eggplants!

Camilla, GA(Zone 8a)

I love the Cubanelle, Ancho or Pablano for roasting and grilling.. The Giant Marconi was also delicious.. Actually and pepper at all, lol..Sweet Bananas were good too..


Citra, FL(Zone 9a)

mmm...this caught my eye, because that is one of the requirements I have for the majority of my peppers - roastable. You can do it on the grill, in the oven, or on a special stovetop grill plate (maybe even a cast iron pan).

After I roast them (skin is blistered and sometimes black), I pop them in a paper sack for a few minutes to steam. When I'm doing a lot, which I hope I will this year, I just lay them directly on the oven racks and turn it to hot (like 400, I don't remember exactly, but not broil). After they've steamed, the skin will slip right off. I usually freeze them in small baggies inside a freezer bag as either sandwich/hamburger peppers (thicker and stayed whole in the peeling process) for chile, posole, soups, casseroles (chop and add with bits of prosciutto ham to mac cheese), and all the stuff kimmer said. This year I hope to can a few half pints if I can grow enough. It has to be done in a pressure canner (check time and pressure requirements).

So back on to what type - any New Mexico type, poblano (ancho is the dried version of poblano); I'm growing Pasillo Bajio this year at the suggestion of a local grower/nursery. Should be good for everything and not too hot or too mild.

PS No expert, hope others give more suggestions - I'd like to know too.
Sequee, When you grill them, do you skin them? The NM types seem to have tough skin when fresh, are the sweet peppers that way too? Non-bells, I mean? I do not like bells.

Clinton, CT(Zone 6b)

Jimmy Nardello Sweet Frying pepper has a thin skin and fries up fast. Very sweet when red. Green, they have a very light bell pepper taste.

Citra, FL(Zone 9a)

Thank you David-I won't get that one.

Frederick, MD(Zone 6b)

Both 'Gypsy' and 'Carmen' hybrids are thick-walled and sweet -- fabulous for roasting, IMO, especially the larger 'Carmen' (a hybrid red bull's horn).

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