Sunday, March 3, 2013

Roasted Chile Peppers



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

Directions
  • 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.

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