by Armand Lobato
It's high time you tried roasting chilies!
PHOTO BY ARMAND LOBATO
Hot Stuff: This retailer is finishing an order, spilling the roasted chile into a plain, clean trash-can liner. Customers typically will purchase this way, then transfer the chile peppers into smaller bags for storage in freezer until needed.
Roasting chilies is a sure sign that winter is just around the corner. The crackling and aroma awaken even the dullest of senses and convey images of treats yet to come: big bowls of spicy chili stew or cheese-filled rellenos that put a lot of zing in our diet.
Roasting chilies is not for the faint of heart. If you are intent on it, you have to make serious commitments. However, it is a service that goes a long way toward winning over customers. Do it right or don’t even try.
Go big or go home, as the saying goes.
Preparation guidelines
Although it looks easy, it takes more than ordering chilies and hooking up a roaster. Several factors are involved in roasting chilies. You need a good roaster, big enough to roast a 30-pound bag at one time, and a trained team that knows how to perform the task safely. Before embarking on this venture, make sure you contact your local fire marshal. They can advise you about safety guidelines, such as type of tank and acceptable regulator, and point out a safe place to set up shop.
PHOTO BY ARMAND LOBATO
Built for Speed: This larger-than-average setup can do multiple orders at once, and the attached tank is certainly large enough to handle plenty of volume.
While some stores roast orders as needed, it’s a good idea to set certain days and hours of operation. This is to ensure you can effectively staff your roaster and get the most bang for your buck. A typical operation will run its chili roasting on weekends or during peak shopping periods.
You’re center stage with this event. People will want to know what you’re doing if they don’t already know. Keep a supply of fresh tortillas on hand and offer samples of roasted, peeled chilies, taking care to warn customers of the heat level selected (use gloves, avoid touching face and eyes). Sprinkle a bit of garlic salt for flavor, and watch the chilies sell.
A favorite pitch: Tell customers to store the chilies with roasted skin still attached. Show them how to transfer to zip-top bags, letting them know they’ll keep for a few days refrigerated and in the freezer for up to a year.
In a few months, when it’s below zero outside, take one of the bags out. Defrost and peel under cool water. Discard the skin, which should slip right off. De-stem and chop up, adding the chopped peppers to the desired dish. The aroma and flavor will fill your senses, the endorphins will kick in and the heat from this day will transfer nicely, warming you all the way to the tips of your toes.
That’s the magic of roasted chilies. Like firewood, it warms you twice – once when you prepare it and again when you enjoy it. Good selling!
Steps:
COURTESY OF ©iSTOCKPHOTO.COM
1) Working with your buyers, order your chilies, projecting just what you will sell until your next delivery. Store these in the cooler, keeping just enough out to display to waiting customers. Offer several varieties in varying heat ranges: mild, medium and hot. For the undecided,offer to mix some together.
2) Determine what to charge. Many operations shoot for break-even price points on full bag orders (to be competitive with street vendors) and make their money selling smaller quantities in zip-top bags. Take into consideration all of your costs, including labor, equipment and propane.
With equipment safely set up, supplies in place and clerks trained in not only the process but tuned into variety and associated Scoville heat units (and with enough chili on hand) you’re ready for roasting.
3) Pour one-half to one bag of chilies into the drum. Close the access gate and fire up the roaster. The burners should have a nice, yellow-tip blue flame (adjust as needed). Then, turn on the electric motor that rotates the drum. The chilies will smoke and crackle during the process, and bits of skin and seeds popping out is normal. How long you roast will take some practice. The chilies are done when the volume reduces and the charred skin slips off relatively easily.
4) Turn off the burner and rotate the drum, so the gate opens to the base chute. Using elbow-length oven mitts, open the gate and allow the chilies to drop out. Have a clean, trash bag-lined box waiting below and fill with the chilies, using the long tongs to snag any that remain in the drum. The chilies will be hot but not so much as to melt the liner. Tie up the liner and the order is ready to go. Keep them in the box or bushel basket to allow for easy-handling.
5) Keep the chute and area clean by frequently sweeping up debris and seeds. Constantly check to make sure the area remains clear and people don’t get too close for safety’s sake.
| Supplies: |
Available at: |
Also: |
| Chili roaster |
Supplier or rental |
Whisk broom, supply of heavy duty trash can liners, and supply of small zip-top bags, butane bbq-type lighter, heavy-duty oven mitts, safety tape to mark off area or other means to cordon off the buffer zone to prevent access to the roaster, fire extinguisher, paper towels, empty cardboard boxes (banana or apple boxes work well), foodservice gloves and first aid kit. |
| Propane Tank* |
Local propane supply or rental shop
|
| Extension cord |
Heavy duty, long enough to reach power supply |
| Large trash can |
Hardware or department store |
| Ice tub/bushel basket |
Distribution center or deli supply vendor |
| Long BBQ |
Hardware or department store |
*with hose & pressure washer
###
ABOUT THE AUTHOR
Armand Lobato works for the Idaho Potato Commission. His 30 years of experience in the produce business span a range of foodservice and retail positions. E-mail armandlobato@comcast.net.
