Re: [CH] Trick to share
Meconella@aol.com
Mon, 17 Jul 2000 00:41:52 EDT
In a message dated 7/16/00 10:33:45 AM Pacific Daylight Time,
michelle@wildpepper.com writes:
<< 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. >>
I use the top of a gas stove using a special heavy mesh steel rack on which
to place the chiles. I remove the original grate and place the rack over the
high flame. Williams sonoma used to sell these racks, tho you could
sacrifice a heavy kitchen rack -- they do get very physically distorted from
the high heat. I use tongs to rotate the chiles until they are almost
totally black but not too charred. I actually prefer the slightly charred
flavor this adds to the chiles. Do not trim before roasting. Immediately
after turning black, place them in a covered sauce pan to steam further.
When cool enough to handle, I cut off the top and skin and de-seed. This
can be very messy. YOu can rinse them if you desire. Then use or freeze. I
freeze in heavy zip=lock baggies.
There is no truly easy way that I know of.
Janet