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roasting Tex-Mex
Roasted Green Chiles Default

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Recipe

In late August and early September, chile sellers set up their giant propane-fired rolling drum roasters at grocery stores and farmers’ markets in West Texas and New Mexico. Many people buy a whole year’s supply of roasted peppers at this time of the year and freeze them. lf you don’t have a supply of roasted peppers in your freezer, it’s easy enough to roast your own. You can use this technique for roasting poblanos too.

Ingredients

  • 5 to 6 fresh green Anaheim chiles

Directions

Place the whole fresh peppers over a high gas flame and turn the peppers as needed to blister the skin on all sides. Don’t allow the flame to burn too long in one place or you’ll burn through the pepper. After most of the skin has been well blistered, wrap the warm pepper in a wet paper towel, place it inside a plastic bag, and set it aside to steam gently for 10 to 15 minutes.

When you remove the towel, most of the skin should come off easily. Scrape off the rest of the skin with a butter knife. If you are making chile rellenos, remove the seeds carefully and try to keep the pepper intact (it’s not easy). Otherwise, cut the pepper into strips or chop it up, depending on the recipe.

If you don’t have a gas range, put the pepper in a skillet with a little vegetable oil and blister it over high heat on the electric burner. Proceed as directed.


© 2004 Robb Walsh

Note from Cookstr's Editors

Nutritional information is based on the entire recipe and using 5 chiles.

 

Nutritional Information

Nutrients per serving (% daily value)

90kcal (5%)
41mg (4%)
546mg (909%)
133mcg RAE (4%)
765mg
56mg
5g
11g
3g
21g
0mg (0%)
16mg (1%)
0g (0%)
0g (1%)
3mg (15%)
 

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