To quick-roast and peel chilies or peppers

Yield: 1 Servings

Measure Ingredient
(none)

Gas stove method:

Lay chilies or peppers, on their sides, on racks of burners (preferably 1 to a burner) and turn flame on high. Char chilies or peppers, turning them with tongs, until skins are blackened, 6 to 8 minutes. Transfer chilies or peppers to a bowl and let stand, covered with plastic wrap, until cool enough to handle. Peel chilies or peppers (wear rubber gloves when handling chilies). Cut off tops and discard seeds and ribs.

Broiler method:

Preheat broiler.

Quarter chilies or peppers lengthwise, discarding stems, seeds, and ribs (wear rubber gloves when handling chilies). Put chilies or peppers, skin sides up, on rack of a broiler pan and broil about 2 inches from heat until skins are blistered and charred, 8 to 12 minutes.

Transfer chilies or peppers to a small bowl and let stand, covered with plastic wrap, until cool enough to handle. Peel chilies or peppers.

Recipe by: From Gourmet Magazine, July 1997 Posted to MC-Recipe Digest V1 #748 by C4<c4@...> on Aug 19, 1997

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