Chili Pepper Roasting, Santa Fe Farmers Market, The Railyard, Santa Fe, New Mexico
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As harvest season begins so does Chili Pepper Roasting. The seasonal grills pop up everywhere producing a wonderful aroma. Throughout New Mexico the open black wire cages can be found at local grocery stores and farmers markets like this one at the Santa Fe Farmers Market. You will also find them at small roadside stands which can be nothing but the roasting stations. At chile harvest season, the chiles are roasted so the skins are easily removed, making for better chile eating. The chiles are dumped inside the grilling cage and heated by a propane gas flame. The gushing sound of the gas flame is combined with the snap, crackle and pop of roasting chiles as they shed their skins. Someone stands by the cage and turns its cylindrical drum to ensure the chile pods are heated on every side. This ensures the skin will blister, which allows the pod to be peeled down to the delicious chile flesh. The smell of roasting chile peppers is unlike any other and makes stopping by one of these black wire grills a must for anyone visiting this area during the roasting season.
Chili Pepper Roasting, Santa Fe Farmers Market, The Railyard, Santa Fe, New Mexico
– Click on the image to enlarge or purchase –
Twitter: ljsaltiel
| February 20, 2013
Cool shots Mark. I can almost smell them in the air!
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| February 21, 2013
Many thanks, Len. The aroma coming off these roasters was something really special. I could have stayed there for hours!
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| February 20, 2013
Wonderful captures Mark.
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| February 21, 2013
Many thanks, Edith.
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| February 23, 2013
How cool is that, I bet it smelled wonderful! nice work
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| February 24, 2013
Thanks, Mike! You are right, the aroma was wonderful.
Twitter: JimiJones
| February 25, 2013
Wonderful shots, Mark. This is something you don’t see very often in these parts. Would have loved to have been there to smell the aroma.
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| February 25, 2013
Can’t say I ever seen anything like this in the Mid-Atlantic which is a real shame. Mind you, I don’t know where they would get all the peppers from. These roasters were everywhere – they must have roasted millions just in the week I was there.