Side Pannel
To Quick-Roast and Peel Chilies or Peppers
To Quick-Roast and Peel Chilies or Peppers
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables, Technique
Ingredients List
- (none)
Directions
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.
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.
Tweet