This week one of your choices will be roasted chilies. We roast the chilies at the Farm right before driving to the CSA pick-up and bag the chilies at the pick-up. The chilies will still be hot and will look like this when you get them.
The chilies are fairly mild, I would say not even medium hot. But very flavorful. To prepare them you just need to remove the charred skin, stem, and seed them. Like so.
One of my favorite things to do with roasted chilies is to make rajas. Rajas are basically roasted chilies sliced thin with onions and cream.
Rajas can be used as a taco filling, or as an appetizer served with tortilla chips, or as a side dish with fish or meat.
We have a strong Hispanic community working here at Red Wagon and I have asked several of our Hispanic workers how they make rajas.
This is my ‘gringa’ interpretation, with apologies to Marta and Chayo for any in-authenticity and my poor understanding of Spanish.
Rajas con crema recipe
1 pound roasted chilies
1 medium white onion
vegetable, or olive oil
a little garlic, and cumin if you like
1/4 cup crème fraîche, cream cheese, or heavy cream
Cut clean and seeded chilies into 1/3-inch-thick strips. Halve onion lengthwise and cut each half lengthwise into 1/4-inch-thick slices.
In a heavy skillet cook onion in oil over moderately low heat, stirring frequently, until softened, about 5 minutes.
Add chilies and salt garlic and cumin to taste and cook, stirring, 5 minutes.
Add créme fraîche cream cheese, or cream and cook, stirring, 2 minutes.
Rajas may be made 1 day ahead and chilled, covered. Reheat rajas before serving.