Round and round they go, where they stop nobody knows. The fire was blazing and the cage filled with fresh chili peppers was smoking. I turned that caged barrel of scorching heat until skins were blackened and seeds were popping out. For hours I filled, fired, and emptied load after load until I must have roasted twenty-five pounds of peppers. Lucky for me Tonopah Rob has just the device to make roasting chilis a piece of cake because this would have been impossible in my oven. Back home the now cooled chilis have had the rest of their peels removed, they are destemmed and deseeded and then put into pint-size freezer bags for use over the coming year.