ROASTED GREEN CHILES
I use green chiles often in my recipes so I went looking for a way to make my own that I could freeze. Surprizingly they are quite easy to harvest and I find them tasty, not to mention a cheaper way to get the flavours into your meals. You can use many different varieties of chiles for roasting such as poblano chiles, anaheim peppers &/or jalapeños. Either make a batch just enough for your recipe or store in the freezer for later use.
Provided by Mustang Sally 54269
Categories Peppers
Time 15m
Yield 8 oz peppers
Number Of Ingredients 2
Steps:
- Wash the peppers & pat dry.
- Leave peppers whole & place on a baking sheet, leaving at least ½" of space between peppers.
- Turn the oven to broil & move the oven rack to the closest setting to the broiler.
- Broil the peppers until the pepper skins have blistered & turned black in places, about 3 minutes.
- Turn peppers over & broil another 2 mins, until the skin is spotted with black.
- Remove the baking sheet from oven & immediately place peppers in a paper bag. Fold top of bag over to seal. Let sit for 10 minutes
- Remove peppers from bag. The skin will be easy to remove from the peppers. Skin & seed peppers.
- Coarsely chop green chilis.
- Use right away or freeze in cubes & store in a small plastic bag for the freezer.
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Chidiebere John
[email protected]This recipe is a keeper! I'll definitely be making it again.
Raja Umair Hussain
[email protected]I'm not sure what went wrong, but my chiles came out burnt. I followed the recipe exactly.
Julie Persicke
[email protected]The instructions in this recipe are unclear. It doesn't say how long to roast the chiles for.
Eteme Stanley
[email protected]This recipe is missing some key ingredients. It doesn't call for any salt, pepper, or garlic. I had to add them myself.
Carolyne Kwamboka
[email protected]These chiles were a waste of time. They were bland and flavorless. I won't be making them again.
Nicholas Gonzales
[email protected]I followed the recipe exactly, but my chiles didn't turn out as flavorful as I expected. I'm not sure what I did wrong.
Samantha S
[email protected]These chiles were a bit too spicy for my taste, but they were still very flavorful. I would recommend using milder chiles if you're not a fan of spicy food.
m Unknown
[email protected]I'm not a big fan of spicy food, but these roasted green chiles were surprisingly mild. They had a great flavor without being too hot.
Faisalkhanniazi Khan
[email protected]These are the best roasted green chiles I've ever had. They're so flavorful and versatile. I've used them in everything from enchiladas to tacos to salsa.
Don Rainey
[email protected]Delicious! I love the smoky flavor of these roasted chiles.
Kopano Moritsi
[email protected]These were great! I used them to make a green chile chicken stew, and it was amazing. The chiles added the perfect amount of heat and flavor.
Shonella Scotland
[email protected]So easy and flavorful! I roasted a batch of these chiles and used them to make a delicious green chile sauce. My family loved it!
Abdoulie Papis Sanneh
[email protected]Perfect! Will make again.
Malik Karim
[email protected]These chiles were delicious! I loved the smoky flavor. I will definitely be making them again.
Noor Zaib
[email protected]I've never roasted green chiles before, but this recipe made it so easy. They turned out perfectly tender and flavorful. I can't wait to try them in my next batch of enchiladas.
Hadil Mabrouk
[email protected]These roasted green chiles were a hit at my last party! They were so easy to make, and they had the perfect amount of heat. I'll definitely be making them again.