Sunday, August 22, 2010

Roasting Fresh Chili Peppers

I have done this over a gas stove or a stove top grill...

Gas Stove
Pierce the pepper with the fork and hold the pepper over a gas flame (or grill flame), about 4" from the heat source. Keep turning the pepper until it is evenly charred on all sides. The pepper skins should turn black when properly roasted. Place the roasted peppers in a plastic bag and seal the bag.

Stove Top Grill
This fits over a gas or electric burner. Sit the chiles on top and turn occasionally to allow even charring.
Use tongs to keep the vegetables turned for even charring. 

Allow the chile peppers to sweat in a brown paper bag or plastic bag for about 10 to 15 minutes. When you remove them from the bag they will be easy to peel. Rinse the peppers under cool running water.  It is recommended to use gloves when working with chilies.  Peel the chile, remove and discard the skin, seeds, and the veins.

Either brown bag or plastic bag work to sweat the chilies, although it seems the plastic bag may work better.

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