INGREDIENTS

INSTRUCTIONS

Select large, firm, smooth-skinned chiles. Rinse & dry chiles. Make a small
hole in each to allow steam to escape. Place chiles on foil covered shallow
pan & set it 4-6 inches below broiler flame. Roast chiles, turning often,
until they are well blistered. Remove from pan, place in a bowl & cover
with a cold, damp towel to steam for 10 minutes. Starting at stem end, peel
the outer skin. Remove stem & seeds. If using for rellenos, leave stem
intact. The chiles are now ready to be used in any recipe or for freezing.
Chiles may be frozen after blistering; skins slip off easily when thawed.
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club,
Ft. Bliss, TX.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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