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How to Prepare a Fresh Green Chili

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“This came from a cookbook purchased in New Mexico years ago. Thought someone might find this helpful.”
2hrs 10mins
12 chilies

Ingredients Nutrition


  1. Rinse and drain chilies.
  2. Make a steam vent in each by using a toothpick or an ice pick.
  3. Place chilies on a foil-covered cookie sheet and set it 4 to 6 inches below the broiler unit.
  4. Roast chilies, turning them frequently until they are uniformly blistered.
  5. Remove chilies from oven, place in a bowl and cover with a cold, damp towel (to steam them) for 10 minutes.
  6. Starting at stem end, peel the outer skin downward. Remove the stem and the seeds, if desired. If preparing chili for rellenos (stuffing), the stem end should be left intact.
  7. The chili is now ready for freezing or to use in any recipe.
  8. Green chilies may be frozen after the skins are blistered and before peeling. The skins slip off quite easily when the chilies are thawed.

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