[CH] More ways to peel
Deb deForest (deforest@selec.net)
Tue, 18 Jul 2000 10:25:04 -0500
I use two methods to roast and peel chiles. If I want just one chile, I'll
usually hold it whole in the gas burner flame with a long handled BBQ fork
till black all over moving it around to be sure all creases and the ends are
charred, too (don't get obsessive about it, though). Then pop it in a zip
lock bag, seal it up and let it sit at least 10 minutes or until chiles are
easy to hold in your hand. Using a dull paring knife I keep on hand for
just this purpose, I scrape off most of the charred skin, but I don't try to
remove every tiny piece of black, I like the flavor the bits add to things.
Because of that, I'll also never rinse or place them in an ice bath because
so much flavor is lost when that gets done, IMO.
If I need a larger quantity, I usually open the chiles, remove the seeds and
stems and flaten them with my hand skin side up on a baking sheet. Then I
put that on the top shelf under the broiler until they are well charred
(usually around 10 minutes but check frequently). This eliminates the need
to turn and fuss with them much if at all. When blackened, I pop them in
zip lock bag and finish off as described above. Reuse the zip lock to store
or freeze them.
Deb in Houston
------------
Doug wrote:
Place peppers on the topmost rack of the broiler, and roast, turning very
frequently, until skin is charred.....remove when skin is charred all over,
and
place the peppers in a paper bag, close the bag, and leave them for about 15
minutes. Remove from bag, and skin them.