Roasted Fresh Chilies Like Poblanos Jalapenos Bell Peppers Recipes

Steps:

• Stove top the most common method:.
• Place clean and towel dried Poblanos right on the open medium flame turning with tongs as it is charred.(black and blistered). Takes about 5-10 minutes depending on the heat of flame and size of chilies.
• Immediately place in a paper bag or closed container to steam for 15 minutes. Called letting the chilies sweat! This makes the skin easier to remove and cool enough to handle, as they continue to cook.
• On a Comal or heavy skillet:.
• Heat skillet to medium high.
• Place chilies on pan turning till charred being careful not to scorch as for they will have a bitter taste. Takes about 5-10 minutes depending on the heat of flame and size of chilies.
• Immediately place in a paper bag or closed container to steam for 15 minutes.
• In the Broiler:.
• Heat broiler to medium high.
• Lightly brush with oil.
• Place chilies in pan and place in broiler. Char as above.
• In oil:.
• This method is used for stuffing them a time saver when making many.
• Heat oil over medium high heat. Place 1-2 at a time in oil. using a slotted spoon to turn and fry till golden brown and skins swell about 5-10 seconds. Transfer to a bowl of cold water and use finger to peel off the skins.
• I like to dry peel so not to loose any flavor.
• But you can peel the skins under running water but do not soak them. Use a parring knife to remove any skin that won`t be finger removed.

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Toss the jalapenos with 1 tablespoon olive oil, some salt and pepper and lay skin-side up on the prepared baking sheet. Bake until the skin is blistered, 10 to15 minutes. Place in a plastic baggie for about 5 minutes to loosen the skin. Pull off the skin, remove as much or as little of the seeds and ribs, and slice or leave whole.

Steps:

• Lay bell peppers or chiles, on their sides, on racks of burners and turn flame on high. Char peppers or chiles, turning them with tongs, until skins are blackened, 3 to 8 minutes.
• Preheat broiler.
• Put peppers or chiles on rack of a broiler pan and broil about 2 inches from heat, turning them frequently, until skins are blistered and charred, about 5 minutes for chiles and about 15 minutes for peppers.
• Transfer peppers or chiles to a bowl and let stand, covered, until cool enough to handle. Wearing rubber gloves when handling chiles, peel peppers and chiles. Cut off tops and discard seeds and ribs.

Steps:

• In a large pot heat oil.
• Add onions and habanaro sprinkle with sugar cooking over medium heat for 5 minutes till lightly browned stirring often.
• Add remaining ingredients and bring to a boil then simmer for 15 minutes.
• Adjust seasoning and place in hot sterilized jars.
• Process in a hot water bath for 15 minutes to seal.