INGREDIENTS

INSTRUCTIONS

Rinse and dry chile. Prick chile with the tines of a fork to allow for
release of steam. Place chile on a cookie sheet 4-6 inches below the
broiling element. Turn chile frequently until it is uniformly
blistered. Remove chile from the broiler and cover with a damp towel
for 10 minutes. Proceed with one of the steps below:    When cooled --
package chiles in a freezer-weight container, seal -  ~- and freeze for
later use.    Remove the outer skin and freeze as in step A.    Remove
outer skin -- stem, and seeds.Chop and use in any recipe.    Remove
outer skin and leave chile whole -- drying, for freezing or  use in a
recipe.  © 1994 Public Service Company of New Mexico. Recipes from
Cocinas De  New Mexico, reproduced by permission from the Public
Service Company  of New Mexico. send reviews to: viva@viva.com
Formatted by Badams who never pricks the peppers and who always
removes skins/seeds prior to freezing them. (Frozen ones are not as
plump and nice as fresh, by the way. IMHO -- they are for desparate
times.)  Posted at RecipeLu 10/17/97. Posted to MC-Recipe Digest by
Badams  <adamsfmle@sprintmail.com> on Mar 21, 1998

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