1. Rinse and dry chile. Prick chile with the tines of a fork to allow for release of steam.
2. Place chile on a cookie sheet 4-6 inches below the broiling element.
Turn chile frequently until it is uniformly blistered.
3. Remove chile from the broiler and cover with a damp towel for 10 minutes.
4. Proceed with one of the steps below: a) When cooled -- package chiles in a freezer-weight container, seal - -- and freeze for later use.
b) Remove the outer skin and freeze as in step A.
c) Remove outer skin -- stem, and seeds.Chop and use in any recipe.
d) Remove outer skin and leave chile whole -- drying, for freezing or use in a recipe.
© 1994 Public Service Company of New Mexico. Recipes from Cocinas De New Mexico, reproduced by permission from the Public Service Company of New Mexico. send reviews to: viva@...
Formatted by Badams who never pricks the peppers and who always removes skins/seeds prior to freezing them. (Frozen ones are not as plump and nice as fresh, by the way. IMHO -- they are for desparate times.) Posted at RecipeLu 10/17/97.
Posted to MC-Recipe Digest by Badams <adamsfmle@...> on Mar 21, 1998
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