Roasted Chiles Fresca

I love roasted chiles. The roasting adds a whole new dimension to the flavor. You can roast any kind of chile, but I usually do poblanos, jalapenos, and bell peppers.

Ingredients:

Preparation:

Place chile in a zip top bag or covered bowl and let rest for 15 minutes. The chile will steam itself a little. This will help you remove the skin.

After 15 minutes, you should be able to easily remove the skin. Most of the time, the skin will just rub off. You can rinse the chile briefly or dip it in a bowl of water for help if you need, but don't rely on the water too much. It will wash away flavor.

When you are blackening the chile, you need to really pay attention to the whole thing. Any areas that aren't at least brown will give you problems when trying to remove the skin. However, be careful not to char the flesh. A properly roasted chile will have black skin, but the flesh will remain uncolored. Of course, if you are uncertain, I would recommend erring on the side of over charring. It is easier to cut out charred flesh than it is to remove uncharred skin.

If you don't have a gas stove, you can of course roast chiles over a regular fire, or you can also use the broiler in your oven.

Cook's Notes: I usually do 6 or 8 at a time and then store them in the refrigerator in a zip top bag.
serves:
prep time:



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