Roasting And Peeling Fresh Chilies

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* Exported from MasterCook *

 

Roasting And Peeling Fresh Chilies

 

Recipe By : One Dish Vegetarian by Maria Robbins, page 169

Serving Size : 1 Preparation Time :0:00

Categories : Info/Tips Vegetables

 

Amount Measure Ingredient -- Preparation Method

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Fresh chilies are often roasted and peeled before using them in sauces or

on their own. This concentrates the sugars in the flesh, giving the

chilies a more intense, slightly smoky flavor. Another reason for roasting

the chilies is to be able to remove the skin, which often has an unpleasant

bitter flavor. The exceptions are jalapenos and serranos, which are

usually finely diced, skin and all. Chilies can be roasted over a hot

charcoal grill, or on a wire rack over an open flame on top of the stove.

 

1. Cut a small slit in the chili close to the stem to allow steam to escape.

 

2. Blister the chilies over hot coals or over the open flame on top of

your stove. Turn the chilies frequently so they can blister evenly all

over. The chilies may burn slightly, but do not let them turn completely

black.

 

3. Wrap the chilies in damp paper towels and place in a plastic bag to let

them steam for 15 minutes, or until they have cooled.

 

4. Split each chili open with a knife and peel away as much of the

blistered skin as possible.

 

The chilies are now ready to use or freeze. Do not keep roasted chilies

for longer than a day or two in the refrigerator as they spoil very

quickly. If you know you are planning to freeze the chilies, roast them

but do not peel them. Let them cool and freeze them. They will be much

easier to peel when they have thawed.

 

 

 

 

 

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