Yield: 1 Servings
|3||Anaheim; poblano, jalapeno, or serrano chilies|
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. Yield: 3 chilies.
Source: Betty Crocker's Mexican Fast and Flavorful Sept. 1994.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .