RE: [CH] Trick to share
Imagator (imagator@preferred.com)
Mon, 17 Jul 2000 10:39:40 -0400
Hello,
I don't know how this method works but it is from the USDA home canning
guide.
Wash and dry chilies. Slit each pepper on its side to allow steam to escape.
Peel peppers using one of the following methods:
Oven or broiler method: Place chilies in oven (400o F) or broiler for 6-8
minutes until skins blister.
Range-top method: Cover hot burner, either gas or electric, with heavy wire
mesh. Place chilies on burner for several minutes until skins blister. Allow
peppers to cool. Place in a pan and cover with a damp cloth. This will make
peeling the peppers easier. After several minutes, peel each pepper. Cool
and slip off skins.
Charlie
-----Original Message-----
From: owner-chile-heads@globalgarden.com
[mailto:owner-chile-heads@globalgarden.com]On Behalf Of Michelle DeWitt
Sent: Sunday, July 16, 2000 2:22 PM
To: Lori L. Frey
Cc: chile-heads@globalgarden.com
Subject: Re: [CH] Trick to share
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!
>
>