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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