Santa Barbra Chile Roaster Review- Roasting Chiles From The Garden

[@kurchak]

Very cool thank you!

[@MontanaMidValleyFarm]

You’re welcome! Thanks for the comment!

[@shelleystewart4295]

How is the heat on the big Jim variety? I have been trying to grow the Mirasol variety but aren’t as big as I want.

[@MontanaMidValleyFarm]

The heat is typically very mild. I even enjoy them and I don’t care for spice. However, we have had a few that were HOT. My husband likes these a lot more. Sorry this is a mixed answer but this is our experience.

[@shelleystewart4295]

I just tried our chili roaster. LOTS of residue on the chilies. What happened?

[@MontanaMidValleyFarm]

@shelleystewart4295 oh no! Did you purchase the same roaster? Did you burn the roaster empty as hot as you could get it to burn off the coating that comes from the factory? I recall this being very necessary as it stunk and we could see “stuff” burning off. I believe we gave it a rinse after once it was cool. Did your chilies look like ours at the end of the video or were they more blackened?

[@shelleystewart4295]

They are black with smoke really. Like from the propane. We did burn it off prior to using. I’m hoping one I slick the skins off that most of it will paper towel off. I’m going to try the Big Jims next year! BTW we are in Mississippi. Roots in Colorado and really miss the green chile availability!!

[@MontanaMidValleyFarm]

@shelleystewart4295 I hope you have success in Mississippi with Big Jim! Also hope you can salvage the chile you roasted this year. Ours were charred but it came right off with the skins.

[@LovelyKelpie-og4og]

You need to adjust your flames so you can't see the flame, but puts out high heat. You're causing too much soot. When cooking, you shouldn't see any flame

[@MontanaMidValleyFarm]

We did adjust the flame as much as possible. This was the best we could get for roasting the chiles.