Prep Your Chiles
Now that you’re hooked on the fiery flavor of Chiles, it’s time to learn how to pick, roast and prep them for greatness.
We’ve got everything you need to know and step-by-step instructions about picking, roasting and prepping your Chile peppers. Let’s get started!
ARE YOUR CHILES…
| Bright Green? | Symmetrical? | Mature? |
| Smooth? | Feeling Dense? | Fresh? |
| IF YOU OPTED FOR AN OVEN OR BROILER METHOD…
Toss those green beauties on a cookie sheet and place them in a hot oven or broiler for 6 to 8 minutes, or until the skin blisters away from the flesh of the chile.
|
IF YOU’RE ROLLING WITH A RANGE-TOP METHOD
Cover a gas or electric burner with a layer of heavy wire mesh and place chiles on top, removing one the skin looks blistered and delicious.
|
| IF YOU’RE OPEN TO AN OUTDOOR GRILLING METHOD…
Place chiles on a charcoal or gas grill for 5 to 6 minutes, about an inch above the main heat source. When the skin is blistered and crackling, your work is done.
|
IF YOU’RE COMMITTED TO THE COMAL METHOD…
Are you a Hatch Chile purist? No problem. Place several chiles on a hot comal, turning them as they reach their blackened destiny.
|
Patty & Doug