[CH] CH: roasting and peeling long green or fresh red chiles
Eeyore (efalt@zianet.com)
Sat, 27 Mar 1999 19:52:11 -0700
I too broil my chile as soon as I buy them. I prefer the fresh red chiles
(their flavor is better and they are higher in vitamin C & Potassium.)
I poke a couple of holes in the end of the chile near the stem so that the
chile doesn't explode in the oven. I then broil the chiles, slowly enough so
that they get well blackened on all sides. Then they go into a heavy-duty
freezer plastic bag, sealed to steam. When cool they can be prepared for
chile rellenos, chopped, cut into strips (rajas), or frozen whole.
I prepare my chiles for rellenos immediately and never, ever, use pancake
batter on them. They are easy to make using just eggs.
Some of the members are new and may not know this method. Anyone else can
easily delete.