August 20, 2012

How to Roast & Peel Green Chilies

I grew up in Southern New Mexico, right next to a town that is known for their green chilies and enchilada sauces.  It is one of the things I miss from the Southwest.  This month is Chile Month at the local grocery stores and they sell these green chilies by the box full (yay!).  It's my annual tradition to get a bunch of green chilies to incorporate them into different recipes in late summer.  Almost all of my recipes involve peeling them first and since I don't own a roaster, I had to get creative in producing my favorite meals.

To "roast" and peel green chilies at home you will need a baking sheet, a plastic grocery sack, tongs, and an oven.  


 Place one layer of green chilies on baking pan.  Turn oven on high broil and place the chilies on top rack.  Cook the chilies until they are blackened and the skin pulls away from the chilies.  Take the baking sheet out and flip the green chilies to the other side and place pan back in oven to repeat the process.  Once all sides of the chilies have blackened, remove them from the oven and place in a grocery sack and tie shut.  


Leave in the bag for 15-30 minutes and gently begin peeling (when they still warm but not too hot to handle).  Rinse chilies and remove seeds to put them into your favorite recipes!