How to Roast Green Chiles #2
Source of Recipe
"Paul James, Home Grown Cooking, episode HGC-205
* Exported from MasterCook *
How to Roast Green Chiles #2
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Information, Misc., Reference, Tips
Amount Measure Ingredient -- Preparation Method
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1 chile pepper per person
To roast chilies, place them over an open flame (either a gas stove or a barbecue grill works fine), or under a hot broiler. Turn them until their skins are evenly blistered and browned. Alternatively, bake the chilies in a 450-degree oven until evenly blackened, about 25 minutes, turning them two or three times so they roast evenly. Chilies can also be fried in hot oil until the skins are evenly blistered, then plunged into an ice bath to cool and stop the cooking process.
When chilies are cool enough to handle, peel off and discard the skins. Pull off the stems and remove the seeds and rib with a small spoon.
Caution: The oils of chilies, particularly those from the seeds, are intensely hot. They will cause a burning sensation on any small cuts or abrasions on your hands. Wash your hands thoroughly with soap and water and avoid accidentally touching or rubbing your eyes after working with chilies. Wash all knives, cutting boards and other implements thoroughly before using them for other recipes.
Source:
"Paul James, Home Grown Cooking, episode HGC-205"
S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"
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