How to Prepare a Fresh Green Chili

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READY IN: 2hrs 10mins
YIELD: 12 chilies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Rinse and drain chilies.
  • Make a steam vent in each by using a toothpick or an ice pick.
  • Place chilies on a foil-covered cookie sheet and set it 4 to 6 inches below the broiler unit.
  • Roast chilies, turning them frequently until they are uniformly blistered.
  • Remove chilies from oven, place in a bowl and cover with a cold, damp towel (to steam them) for 10 minutes.
  • Starting at stem end, peel the outer skin downward. Remove the stem and the seeds, if desired. If preparing chili for rellenos (stuffing), the stem end should be left intact.
  • The chili is now ready for freezing or to use in any recipe.
  • Green chilies may be frozen after the skins are blistered and before peeling. The skins slip off quite easily when the chilies are thawed.
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