[CH] Peeling Chiles
Jose Cisneros (jcisn@novagate.com)
Mon, 29 Mar 1999 17:18:31 -0500
>
> This is from a cookbook that I bought at a used book store.
> By the name of (if your interested) Janos "Recipes & Tales
> >From a Southwest Restaurant" by Janos Wilder.
>
> >From the book as follows:
>
> Peeling Chiles
>
> An easy way to peel chiles is to submerge them in hot oil.
> Heat two or three inches of vegetable oil in a deep-sided skillet until
> it
> starts to smoke and to spit when a drop of water is splashed into it.
> Have a bowl of ice water ready when you begin blistering the chiles.
> Submerge the chiles in the oil, working with long tongs to prevent burns
> from hot oil splatters. ( might help to poke a hole or two in the chile
> )
> The skin will begin to blister immediately and will be completely
> blistered
> in less than a minute.
> Quickly transfer the chiles to the ice bath, where they will cool and
> their
> skin will loosen so that they are easy to peel.
>
> This works. no charred spots, no problem peeling the chile.
> I've tried this with various types and sizes of chiles.
>
> Jose