Sandia Explores Roasting Chiles with Renewable Energy

Scientists at Sandia National Laboratories in New Mexico tried roasting green chiles using concentrated sunlight. They say that burning propane to roast peppers in New Mexico leads to a seasonal emission of approximately 7,800 metric tons of carbon dioxide, so a search for more environmentally sustainable alternatives is worthwhile. Their experiment with roasting green chiles produced results comparable to the propane roasting, and the scientists say the high-temperature roasting could have applications for many different foods. This experiment used sunlight concentrated by 38 to 42 heliostats to maintain roasting temperatures over 900 degrees F for six minutes.