Roasted Green Chiles

1. 1

   Place the whole fresh peppers over a high gas flame and turn the peppers as needed to blister the skin on all sides.

2. 2

   Dont allow the flame to burn too long in one place or youll burn through the pepper.

3. 3

   After most of the skin has been well blistered, wrap the warm pepper in a wet paper towel, place it inside a plastic bag, and set it aside to steam gently for 10 to 15 minutes.

4. 4

   When you remove the towel, most of the skin should come off easily.

5. 5

   Scrape off the rest of the skin with a butter knife.

6. 6

   If you are making chile rellenos, remove the seeds carefully and try to keep the pepper intact (its not easy).

7. 7

   Otherwise, cut the pepper into strips or chop it up, depending on the recipe.

8. 8

   If you dont have a gas range, put the pepper in a skillet with a little vegetable oil and blister it over high heat on the electric burner.

9. 9

   Proceed as directed.

No additional tips available.