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1
Use rubber or protective gloves when handling chiles.
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2
Roast until the skin is black and blistered, but charred.
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3
If roasted too long the whole chile can burn or get mushy
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4
Put hot roasted peppers in a plastic or paper bag and wait till they cool then skin and remove seeds
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5
The reason for putting them in bags after roasting is to let them steam and loosen the skins..
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6
Covered plastic storage containers may also be used for the cooling/steaming step.
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7
Tip; Use bottle paper bagsthe tall narrow ones that stores pre-wrap glass bottes in before putting on the larger bag.
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8
Their small size allows for good steam buildup
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9
To jump-start the peeling process is give the chile a rubdown with a sheet of newspaper/papertowel/dishcloth.
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10
This will remove the majority of the skin.
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11
To peel do run under water to remove skin.
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12
you lose not only the smoky flavor but lots of the fragrant and tasty oils!.
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13
So for all your work, all youll end up with is a slightly soggy, peeled chile.
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14
Remove skins and seeds by hand.
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15
Your fingers will get messy.
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16
Run water over your not the peppers to clean as necessary.
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17
While freezing skin-on may make them last longer, peeled and seeded peppers last for quite a while in the freezer.
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18
They may be chopped and frozen in ice cube trays for ease of use in recipes.
