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Roast Chilies

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      Title: ROAST CHILIES
 Categories: Mexican, Peppers
      Yield: 3 Chilies
 
      3    Anaheim, poblano, jalapeno,
           -or serrano chilies
 
  Broiler method:  Set oven control to broil.  Arrange whole chilies
  with their top surfaces about 5 inches from the heat. (Some people
  cut a small slit in the shoulder of each chili to prevent it from
  bursting.) Broil, turning occasionally, until the skin is blistered
  and evenly browned (not burned).  Remove chilies to a plastic bag and
  close tightly; let chilies stand for 20 minutes, then peel.
  
  Anaheim and pablano chilies will roast in 12 to 17 minutes; jalapeno
  and serrano chilies, in about 5 minutes.
  
  Gas stove-top method:  Spear a whole chili on a long-handled metal
  fork, and hold it about 5 inches from the flame. Turn the chili so
  that it roasts evenly.  Place roasted chilies in a plastic bag and
  close tightly; let chilies stand for 20 minutes, then peel. The
  disadvantage of this method is, of course, that you can't roast a
  number of chilies at once.
  
  Roasting enhances the flavor of chilies and makes them easy to peel.
  Roasted chilies can be frozen before peeling, a convenience if you
  roast a big batch at once; wrap them airtight in plastic wrap.
  
  Source:  Betty Crocker's Mexican Fast and Flavorful Sept. 1994
  
  MM formatted by Char
 
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