Sunday, March 3, 2013

Roasted Chile Peppers

Mild Chile Peppers (as many as needed for any given recipe – Pablanos are best, but we’ve also used Cubanelles)

  • Place whole peppers on a baking sheet
  • Broil on high heat on top oven rack until skins are almost blackened, turning often.
  • Remove peppers from oven and place immediately in a brown paper bag for about 10 minutes.  This steams the peppers and allows the skins to loosen.
  • Remove peppers from bag, remove the skins, cut open and scoop out the seeds.
  • Chop as called for in whatever recipe you’re using them in
This is how they should look after roasting.

No comments:

Post a Comment

We would love to hear from you! Please leave us a comment about any of our recipes you have tried, or if you have questions about any recipe. We would also like to have your feedback on the blog in general, as we are new at this and the blog is a work in progress. Thanks!