The farm grows many varieties of hot peppers that have a range of flavors and degrees of spice. Generally speaking, if you have a green hot pepper from the farm, it will be more mild than a brightly colored one. USE CAUTION when preparing hot peppers. The oils in the peppers can transfer to your hands and then on to whatever you touch after that (do not rub your eyes!). Use gloves if needed to avoid problems.
Roasted Poblano Chiles with Onion
from Eating Well, May/June 2015
12 medium fresh poblano chiles (about 2 lbs)
1/4 cup canola oil
1 large white onion, thinly sliced
3 medium garlic cloves, finely chopped
1/2 tsp kosher salt
2 tbsp worcestershire sauce
juice of 1 lime
1) Preheat grill to high
2) Grill the poblanos, turning occasionally, until blistered all over and slightly charred in spots, 10-15 min. Transfer to a large bowl, cover with plastic wrap and set aside for about 20 min to loosen skins. **You can also do this with your broiler or on a gas stove top over an open flame.
3) Peel the peppers with your fingers. (its okay if a little skin is left behind, for best flavor don't rinse) Cut them open lengthwise, remove seeds, stem and white membrane, then thinly slice.
4) Heat oil in a large skillet over high heat until it shimmers. Add onion and cook, stirring occasionally, until fragrant, about 30 seconds. Add the poblano strips and salt and cook, stirring occasionally, about 5 min more. Stir in worcestershire sauce and remove from heat. Drizzle lime juice over top. Serve warm or at room temperature.