RE: [CH] BEST Way I've found to peel chiles

Golda Bob (goldabob@yahoo.com)
Mon, 17 Jul 2000 08:14:10 -0700 (PDT) 

Hey Chile-Heads!
To do chiles...I put them on my grill on low.  Close
the lid and check them every few minutes.  Turn with
tongs and keep rotating them.  DON'T let them get TOO
burned.  You just want that skin to get poppy feeling.
 (yes, that's an official cooking term, blessed by
Julia herself, I'm shoooah!)  Then, Put them in a
paper bag and roll down the top, leaving quite a bit
of air space.  If you're doing a whole gunny sack,
this takes awhile, but if you're doing a few, not so
bad.  Let them cool until they're comfortable to
touch.  Not THEM....YOU.  The peels will come off
easily like cellophane almost.  You'll miss a pice
here and there...don't worry, you'll find it later. 
Put them in bags and freeze...I haven't tried canning
them, but imagine you would do them just like greenie
beans...after they're roasted and process them 20
minutes or so under pressure.  Nice to meetch'all
Goldie
--- Imagator <imagator@preferred.com> wrote:
> Hello,
> 
> I don't know how this method works but it is from
> the USDA home canning
> guide.
> 
> 
> Wash and dry chilies. Slit each pepper on its side
> to allow steam to escape.
> Peel peppers using one of the following methods:
> 
> Oven or broiler method: Place chilies in oven (400o
> F) or broiler for 6-8
> minutes until skins blister.
> 
> Range-top method: Cover hot burner, either gas or
> electric, with heavy wire
> mesh. Place chilies on burner for several minutes
> until skins blister. Allow
> peppers to cool. Place in a pan and cover with a
> damp cloth. This will make
> peeling the peppers easier. After several minutes,
> peel each pepper. Cool
> and slip off skins.
> 
> 
> Charlie
> 
> -----Original Message-----
> From: owner-chile-heads@globalgarden.com
> [mailto:owner-chile-heads@globalgarden.com]On Behalf
> Of Michelle DeWitt
> Sent: Sunday, July 16, 2000 2:22 PM
> To: Lori L. Frey
> Cc: chile-heads@globalgarden.com
> Subject: Re: [CH] Trick to share
> 
> 
> I put whole tomatoes (with no prep) in baggies,
> freeze, and when thawed the
> skins peel off very easily, even without blanching.
> But I will try the
> roasted
> tomatoes. They sound great!
> 
> Now if someone could explain the easy way to roast
> and peel green chiles. I
> have a terrible time with them. I always seem to not
> roast enough to peel
> easily or I burn them and then they have a "not so
> appetizing" flavor.
> I've tried the top of the gas stove and the broiler.
> There's got to be a
> better
> way.
> 
> Michelle in KC
> 
> 
> "Lori L. Frey" wrote:
> 
> > peeled them when they were frozen and it was a
> breeze just like the book
> > said it would be(The whole Chile Pepper Book).
> >
> > The recipe also called for roasted tomatoes and
> the cool thing I found out
> > was that the roasted, frozen tomatoes slipped
> right out of their skin too!
> >
> >
> 


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