Re: [CH] Trick to share

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I put whole tomatoes (with no prep) in baggies, freeze, and when thawed the
skins peel off very easily, even without blanching. But I will try the roasted
tomatoes. They sound great!

Now if someone could explain the easy way to roast and peel green chiles. I
have a terrible time with them. I always seem to not roast enough to peel
easily or I burn them and then they have a "not so appetizing" flavor.
I've tried the top of the gas stove and the broiler. There's got to be a better
way.

Michelle in KC


"Lori L. Frey" wrote:

> peeled them when they were frozen and it was a breeze just like the book
> said it would be(The whole Chile Pepper Book).
>
> The recipe also called for roasted tomatoes and the cool thing I found out
> was that the roasted, frozen tomatoes slipped right out of their skin too!
>
>

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