This week, I thought, was going to be different! Conceiving of an idea for vegetable chili, I cut up a butternut squash and roasted it with carrots and parsnips. Bad move. Chunks of butternut squash do NOT roast at the same rate as equal-sized chunks of carrots and parsnips. Sigh.... I put the butternut squash in the freezer for a future pie and I set aside the carrots and parsnips for soup.
Determined, though, to get some kind of chili made this weekend, I contemplated three jalapeños that had made their way over from Tricia's house. Could I actually roast them?
"Pshaw!" exclaimed the jalapeños, or something equally pithy. "Of course you can! We'll show you how...." So this is what I did:
Wash the jalapeños and place them under the broiler , turning occasionally, until the skin is thoroughly blackened. Pop the jalapeños in a paper bag and let them cool. (The steam produced will make it much easier to peel off the blackened skins.) PUT ON A PAIR OF DISPOSABLE GLOVES and peel the jalapeños. Remove the seeds (and some of the inside 'rib' if you want less zippy peppers) and slice. Wash your knife and cutting board well with hot water & soap.