Guest guest Posted September 15, 2000 Report Share Posted September 15, 2000 The two recipes I sent earlier refer these directions for roasting chiles. * Exported from MasterCook * Roasting Chiles Recipe By : Vegetarian Southwest, by Lon Walters, page 10 Serving Size : 1 Preparation Time :0:00 Categories : Info/Tips Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** NONE ***** Roasting chiles is the most popular preparation before inclusion in a dish. The rich, smoky flavor is delicious. Roasting is not a mystery and can be done in any kitchen. Roast over an open flame, in a broiler, or over a grill. Whichever method you use, start with a chile that is firm and fresh. Here's a foolproof way to amaze your friends. 1. Wash, dry, and arrange all chiles on a broiler or grill rack. 2. Place rack about 1 inch above a medium-hot grill or under a preheated broiler, or hold it about 1 inch above the flame of a gas stove. 3. Turn chiles frequently until blistered and lightly browned (not charred) all over. 4. Remove and place chiles in a bowl and cover with plastic wrap or place them in a plastic or paper bag. As chiles steam, or " sweat, " their skins will loosen. 5. After sweating the chiles, remove unwashed chile skins (washing at this point will remove the flavor of the natural oils), then remove seeds and ribs, (wear plastic gloves until you determine whether your hands can tolerate the oils.) - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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