[CH] It woiks!
Doug Irvine (dirvin@bc.sympatico.ca)
Sat, 27 Mar 1999 08:13:36 -0800
Oh dear me Tom....you told me once that you trusted my judgement, so
listen up, this is how to do that , at least, it is how Marie does it,
and has done for years. With Anaheims, which we buy when they are on
sale, she lays them out on the rack, under a broiler, and we only have
electric, you likely have gas, it is quicker....and do one side until
charred, turn em over, char the other side, keep turning until charred
all over, then remove them, place them in a paper bag, close the end of
the bag and let sit for about 15 minutes. Take them outta the bag, and
presto, the charred skin will come right off, should just peel off the
flesh, and if there is a little spot of black, well, it will scrape off
with a sharp knife(scalpel?)
Actually, XratedDoc!! a scalpel WOULD be a great scraper for the little
bits of burnt skin remaining on that pepper. My wife does about four or
five at a time, until they are all done. Tom, it does take a little time
to do but when they are done, she puts them in a small jar, an old 8 oz
jam jar works great, with a decent lid, puts a little water in with
them, usually six to a jar,or less if they are big uns, and into the
freezer, they will keep frozen for at least six months or more, and
remove, de-frost and use however, we stuff them with cheese, as in that
Chile Relleno recipe that I posted last year, available to all and
sundry at www.PepperFool.com Thanks, Robert......Cheers, Doug in
BC Oh, Tom, if that was not enuf sympathy, I just cried four
tears(cannot lie, it was an onion!)