INGREDIENTS

INSTRUCTIONS

To roast chile peppers: Cut a slit near the stem of each chile pepper.
Skewer chile peppers and sear over an open flame, 6" to 10" from  heat.
Turn chilies, until blistered all over (if not removing skin)  or until
slightly burned, but not blackened (if removing skin), about  8
minutes. Or place chilies on a grilling rack or baking sheet and  broil
in oven 4" from heat for about 8 minutes.  If not removing skin, cool,
chop and use immediately.  If removing skin, place chilies in an
airtight container or paper  bag. Seal and let sweat for 20 minutes.
When cool enough to handle,  remove chilies one by one and slip off
skins or peel with a paring  knife.  To prepare chilies for stuffing:
Roast and peel chile peppers as  directed above. Cut a circle around
the stem and detach the core with  the seeds. Carefully scrape out any
remaining seeds.  To remove some of the heat from a chile pepper: Wash
the chile and  cut it lengthwise. Remove the seeds and ribs, where
heat-producing  capsium is most concentrated.  Soak the chile flesh in
an equal mixture of cold water and vinegar  before using.  To remove
some of the heat from a chile papper recipe: For simmering  dishes, cut
a few slits in a whole chile, skewer it on a toothpick  and add it to
the dish while cooking. Remove and discard the chile  before serving.
Vegetarian Gourmet Spring 1995  Posted by Michael Prothro KOOK-NET  :þ
Mike's Resort BBS, Fayetteville,AR,(501)521-8920þ  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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