DIY: How to Roast Green Chili Peppers

Sliced, diced, or pureed; roasted green chili peppers are the perfect ingredient for a variety of sauces, soups and other dishes. Here are four easy steps to help guide you with roasting green chili peppers.

Step 1 - Selection

When you are looking for green chilies at your local supermarket, make sure you select ones that are firm and have a dark green coloring. It is important that the green chili feels heavy for its size. Make sure to avoid any that have blemishes or appear to have wilted.

Step 2 - Handling

When you are handling chilies or any pepper, it is important to remember that they are loaded with capsaicin. This is what determines the Scoville heat level of the pepper. While green chilies are on the lower end of the heat index, capsaicin is still present.

It is recommended that you wear rubber gloves when handling peppers, especially when you are scraping out the insides. The last thing you want is to rub your eyes accidentally while they are covered with capsaicin.

Step 3 - Roasting

While some people opt to clean out the green chili first, you will find it easier if you roast the pepper first then clean it. You can either roast your green chili over an open fire or use the broiler in your oven.

When the fire is ready to go, line up the green chilies next to each other on top of the grill or grate. Some people use aluminum foil for easier clean up, but it does take away some of the roasted flavor.

You will need to turn the green chilies every few minutes to make sure each side is charred evenly. Make sure you do not leave them on for too long or you will burn them beyond use.

Step 4 - Skinning

When you remove the charred green chilies from the heat source, place them in a Ziploc bag and seal it shut. The heat will produce steam inside the bag and help ensure the skin continues to separate while cooling.

The green chilies are ready to be peeled once they are cool enough to touch. You can slowly peel back the loose skin off the pepper. Now use a small knife to cut the top then make a slice down the length of the green chili. You can gently remove the seeds and membrane from the pepper under running water. Let the excess what drain off the pepper and you are ready to go.

Now that you have roasted green chilies, here are a couple of places where you can find recipes to enjoy your new creation.

http://mexicanfood.about.com/od/toppicks/tp/greenchiles.htm

http://allrecipes.com/Default.aspx

My personal favorite is to use roasted green chilies to make a salsa Verde and pour it over chicken enchiladas.

Resources

http://www.reluctantgourmet.com

http://www.passionateaboutfood.net