Yield: 1 Servings
|Fresh hot green chiles|
Select large, firm, smooth-skinned chiles. Rinse & dry chiles. Make a small hole in each to allow steam to escape. Place chiles on foil covered shallow pan & set it 4-6 inches below broiler flame. Roast chiles, turning often, until they are well blistered. Remove from pan, place in a bowl & cover with a cold, damp towel to steam for 10 minutes. Starting at stem end, peel the outer skin. Remove stem & seeds. If using for rellenos, leave stem intact. The chiles are now ready to be used in any recipe or for freezing.
Chiles may be frozen after blistering; skins slip off easily when thawed.
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .