ROASTED PEPPERS (Pablanos and Green Chiles)

Lightly oil the surface of the peppers.

Roast the peppers over a flame or under a broiler until they are charred on all sides.

Set them aside in a plastic bag for 10 minutes to allow the steam to loosen the skin from the pepper.

Peel off the charred skin and discard the seeds, and set the peppers aside until serving time.

Peeled, roasted peppers can be stored in the refrigerator for 2 or 3 days or for up to 3 months in a resealable plastic bag in the freezer.

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