Roasting Chiles
Fresh Chiles


Roasting chilies will enhance their flavor while also softening the flesh and loosening their skins. Roasting may be done by turning them over and over in a heated skillet or Comal over moderate heat, frying them in oil, baking them in the oven, broiling or grilling them.

One of the easiest methods of roasting is to roast them directly over a gas flame. I enlist the patio gas grill for this task.

To roast the peppers first cut a small slit in the chile close to the stem end so the steam can escape.

Set the flame to medium. Place the chili directly over the flame on the grill, turn the chiles often allowing the flame to touch the fresh chile until it skin is completely blistered. This will take about 5 to 10 minutes, depending on the size of the chiles. Keep turning the chiles often. Salsa Recipes

Immediately place the chili in a damp paper towel and place in a zip lock freezer bag, and let it sweat for about 10 minutes.

Then using your finger tips, (don´t forget those gloves) peel off the blistered skin of the peppers not your fingers —

"Ugh, I´ve got to be more careful". Now cut open the chili and remove the stem, seeds and ribs.

Freezing Roasted Fresh Peppers

The roasted fresh peppers chilies can be frozen for future use. The pods can be frozen whole and do not have to be peeled first. In fact they will be easier to peel after they have been frozen.

Note: Freeze the chili in the "form" of intended use, whole, strips or chopped. If they are to be stripped and chopped go ahead a peel them now before freezing.

A handy way to freeze
chopped roasted chiles is to freeze them in ice cube trays. After they are frozen just pop the cube of chiles out of the tray and store in a freezer bag.

When making a recipe that calls for chiles just drop in a cube or two.

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