Ok thanks. I wouldn’t be able to blanch then at this point. They’ve been roasted peeled and chopped. Hopefully the roasting did the same. Is the extra moisture an issue?

I have made a couple batches of summer sausage now first with just the seasoning and cure then with some hi temp pepperjack. I didn’t feel like I got a lot of flavor or zing from the cheese. I have a bunch of roasted Hatch chilis in the freezer and was thinking of adding in a half pound or so to a 5 pound batch at the end of the mixing cycle, then letting it rest overnight and onto the smoker. Is there any reason I can not do this? will it possibly add to much moisture and mess with the curing at all? I am not using any citric acid cure accelerators. What is the guidelines so to speak for adding extras to summer sausage? Thanks for any advice.