 |
Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
I use green chiles often in my recipes so I went looking for a way to make my own that I could freeze. Surprizingly they are quite easy to harvest and I find them tasty, not to mention a cheaper way to get the flavours into your meals. You can use many different varieties of chiles for roasting such as poblano chiles, anaheim peppers &/or jalapeños. Either make a batch just enough for your recipe or store in the freezer for later use. Ingredients:
8 ounces fresh chili peppers (any variety you prefer) |
brown paper bag |
Directions:
1. Wash the peppers & pat dry.
2. Leave peppers whole & place on a baking sheet, leaving at least 1/2” of space between peppers.
3. Turn the oven to broil & move the oven rack to the closest setting to the broiler.
4. Broil the peppers until the pepper skins have blistered & turned black in places, about 3 minutes.
5. Turn peppers over & broil another 2 mins, until the skin is spotted with black.
6. Remove the baking sheet from oven & immediately place peppers in a paper bag. Fold top of bag over to seal. Let sit for 10 minutes
7. Remove peppers from bag. The skin will be easy to remove from the peppers. Skin & seed peppers.
8. Coarsely chop green chilis.
9. Use right away or freeze in cubes & store in a small plastic bag for the freezer.
|
|