INGREDIENTS

INSTRUCTIONS

Gas stove method:  Lay chilies or peppers, on their sides, on racks of
burners  (preferably 1 to a burner) and turn flame on high. Char
chilies or  peppers, turning them with tongs, until skins are
blackened, 6 to 8  minutes. Transfer chilies or peppers to a bowl and
let stand, covered  with plastic wrap, until cool enough to handle.
Peel chilies or  peppers (wear rubber gloves when handling chilies).
Cut off tops and  discard seeds and ribs.  Broiler method:  Preheat
broiler.  Quarter chilies or peppers lengthwise, discarding stems,
seeds, and  ribs (wear rubber gloves when handling chilies). Put
chilies or  peppers, skin sides up, on rack of a broiler pan and broil
about 2  inches from heat until skins are blistered and charred, 8 to
12  minutes.  Transfer chilies or peppers to a small bowl and let
stand, covered  with plastic wrap, until cool enough to handle. Peel
chilies or  peppers.  Recipe by: From Gourmet Magazine, July 1997
Posted to MC-Recipe  Digest V1 #748 by C4 <c4@groupz.net> on Aug 19,
1997

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