Re: [CH] BBQs

DrBobJ2@aol.com
Fri, 24 Jul 1998 17:40:15 EDT

When BBQing I often toss a few poblano chilies and red bell peppers on the
grill.  The idea is to blacken the skins, which makes them easy to peel off.
I have also done jalapenos, anahiems.  Habs, and thin flesh chilies are a
little tough to peel.
Anyone else have good luck with BBQ habs.

Bob Johnson
San Diego