“I use green chiles often in my recipes so I went looking for a way to make my own that I could freeze. Surprizingly they are quite easy to harvest and I find them tasty, not to mention a cheaper way to get the flavours into your meals. You can use many different varieties of chiles for roasting such as poblano chiles, anaheim peppers &/or jalapeños. Either make a batch just enough for your recipe or store in the freezer for later use.”
READY IN:
15mins
YIELD:
8 oz peppers
UNITS:
US

Ingredients Nutrition

Directions

  1. Wash the peppers & pat dry.
  2. Leave peppers whole & place on a baking sheet, leaving at least ½” of space between peppers.
  3. Turn the oven to broil & move the oven rack to the closest setting to the broiler.
  4. Broil the peppers until the pepper skins have blistered & turned black in places, about 3 minutes.
  5. Turn peppers over & broil another 2 mins, until the skin is spotted with black.
  6. Remove the baking sheet from oven & immediately place peppers in a paper bag. Fold top of bag over to seal. Let sit for 10 minutes
  7. Remove peppers from bag. The skin will be easy to remove from the peppers. Skin & seed peppers.
  8. Coarsely chop green chilis.
  9. Use right away or freeze in cubes & store in a small plastic bag for the freezer.

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