(preparation of fresh green chile)

Yield: 1 Servings

Measure Ingredient


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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