Roast Chilies
Ingredients| 3 anaheim, poblano, jalapeno, or serr, ano chilies |
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Broiler method: Set oven control to broil. Arrange whole chilies
with their top surfaces about 5 inches from the heat. (Some people
cut a small slit in the shoulder of each chili to prevent it from
bursting.) Broil, turning occasionally, until the skin is blistered
and evenly browned (not burned). Remove chilies to a plastic bag and
close tightly; let chilies stand for 20 minutes, then peel.
Anaheim and pablano chilies will roast in 12 to 17 minutes; jalapeno
and serrano chilies, in about 5 minutes.
Gas stove-top method: Spear a whole chili on a long-handled metal
fork, and hold it about 5 inches from the flame. Turn the chili so
that it roasts evenly. Place roasted chilies in a plastic bag and
close tightly; let chilies stand for 20 minutes, then peel. The
disadvantage of this method is, of course, that you can t roast a
number of chilies at once.
Roasting enhances the flavor of chilies and makes them easy to peel.
Roasted chilies can be frozen before peeling, a convenience if you
roast a big batch at once; wrap them airtight in plastic wrap.
Source: Betty Crocker s Mexican Fast and Flavorful Sept. 1994
MM formatted by Char
Servings:
3
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