Buen Provecho Fall 2011
Green Chile Roasting
Here in the southwest, green chile is synonymous with late summer and early fall. Roasting it yourself will give your home that amazing aroma that only green chile emits. They can be roasted on the grill, toaster over and skillet or comal. Whichever you choose, once you roast it yourself, you’ll never go back to buying it canned or frozen. The flavor is much more defined and it’s got that fresh taste that is impossible to get from processed chile.
The purpose of roasting, besides cooking the chile, is to blister and blacken the skin on all sides so that it will easily peel off. To do this, place the chiles directly on the grill, on the oven rack or skillet for several minutes to blacken. About 75% of the surface of the chile should be blackened. Then, place the chiles in a plastic zip top bag for approximately 15 minutes. This will steam them and allow the skin to loosen from the meat of the chile. Peel off the skin and the chiles are ready to eat.
If you are not accustomed to the spiciness, use food handling gloves to protect your hands, especially when peeling them.
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