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1
To parch chiles, first wash them, removing all sand and dirt.
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Leave the stem on, then pierce each one with a sharp knife, about one inch down from the stem.
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For large quantities, cover the entire top rack of an electric oven with heavy foil; if yours is a gas stove, cover the broiler rack.
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For smaller quantities, cover a baking sheet.
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Then place the rack under an electric broiler four inches from the broiler unit; if using gas, place the rack in the highest position, Preheat the broiler, then place a single layer of chiles on the foil.
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Allow each side to blister before turning.
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Allow each chile to uniformly blister for easy removal of the peel.
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8
As soon as each chile is parched, remove to the sink, a large bowl, or a tub of ice water.
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Immerse each chile in water.
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Allow to cool, then either peel or package in plastic freezer bags.
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11
To peel, always start at the stem and pull off strips of the peel.
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Blot dry between layers of paper towels before using.
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For rellenos, keep the stem on, but for other uses, remove.
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For a milder taste, once the chile is parched, strip out the seeds and veins with the back side of a knife.
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15
If you are parching only a few chiles, place each directly on a medium-hot electric surface unit, or hold it with tongs or a meat fork over a gas burner.
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If parching outdoors on a charcoal grill, place the rack about four inches above white-hot coals.
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Watch carefully the chiles parch quickly.
