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Green Chile Preparation

fresh green chiles

Oven method
Preheat oven broiler. Spread the chiles on a rack or a cookie
sheet and place under the broiler. Roast for about 4 or 5 minutes,
watching to see that the chiles don't burn. Turn the chiles over
and put them back under the broiler for another 4 or 5 minutes.
The specific timing depends on your broiler and the size of the
chiles.

When you take the chiles out of the oven, they should have blackened
portions on the skin, but the they should not be charred badly.

As soon as you remove the chiles from the oven, put them in a
plastic bag and allow them to rest for 30 min. This will continue
the roasting process and will loosen the skins.

Take the chiles out of the bag one by one and strip the skins off,
cut off the stems, and remove as many of the seeds as you wish.
The seeds add "heat" but very little flavor.

The roasted chiles are ready for use. They freeze very well. I
freeze them in 1 pint quantities for use in my standard recipes.

ADVICE: use kitchen gloves unless you are used to the feeling of
chile juice on your hands. It will take days for the tingling to
wear off.

Grill Method
As above, but use an outdoor grill for roasting. Adjust the time
to get the appearance needed, but watch carefully as above for
charring of the chiles.

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