| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Mexican |
Vegetable |
1 |
Servings |
INGREDIENTS
| 3 |
|
Anaheim; poblano, jalapeno, or serrano chilies |
INSTRUCTIONS
Broiler method: Set oven control to broil. Arrange whole chilies with
their top surfaces about 5 inches from the heat. (Some people cut a small
slit in the shoulder of each chili to prevent it from bursting.) Broil,
turning occasionally, until the skin is blistered and evenly browned (not
burned). Remove chilies to a plastic bag and close tightly; let chilies
stand for 20 minutes, then peel.
Anaheim and pablano chilies will roast in 12 to 17 minutes; jalapeno and
serrano chilies, in about 5 minutes.
Gas stove-top method: Spear a whole chili on a long-handled metal fork,
and hold it about 5 inches from the flame. Turn the chili so that it
roasts evenly. Place roasted chilies in a plastic bag and close tightly;
let chilies stand for 20 minutes, then peel. The disadvantage of this
method is, of course, that you can't roast a number of chilies at once.
Roasting enhances the flavor of chilies and makes them easy to peel.
Roasted chilies can be frozen before peeling, a convenience if you roast a
big batch at once; wrap them airtight in plastic wrap. Yield: 3 chilies.
Source: Betty Crocker's Mexican Fast and Flavorful Sept. 1994.
FEMINA@DELPHI.COM (FEMINA)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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