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Roasting Chiles

Using fresh chiles provides a richer flavor than canned. This process works for poblano, serrano, Anaheim, or bell peppers

  • Prepare the chiles: rinse and dry and place whole chiles on a baking sheet.

  • Broil them whole a few minutes on each side until charred and then turn off oven and let them sit for awhile (5-10 min) so skin wrinkles and becomes easier to remove.

  • After they cool, peel skin over colander and pull off stem and clean out seeds. They are delicate- use carefully if trying to keep whole, but chop easily if using for a soup, casserole, or dip


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