1. Rinse and dry chile. Prick chile with the tines of a fork to allow for release of steam.

2. Place chile on a cookie sheet 4-6 inches below the broiling element. Turn chile frequently until it is uniformly blistered.

3. Remove chile from the broiler and cover with a damp towel for 10 minutes.

4. Proceed with one of the steps below:

a) When cooled -- package chiles in a freezer-weight container, seal - -- and freeze for later use.

b) Remove the outer skin and freeze as in step A.

c) Remove outer skin -- stem, and seeds.Chop and use in any recipe.

d) Remove outer skin and leave chile whole -- drying, for freezing or use
in a recipe.

® 1994 Public Service Company of New Mexico. Recipes from Cocinas De New Mexico, reproduced by permission from the Public Service Company of New Mexico. send reviews to: viva@viva.com

Formatted by Badams who never pricks the peppers and who always removes skins/seeds prior to freezing them. (Frozen ones are not as plump and nice
as fresh, by the way. IMHO -- they are for desparate times.)
Posted at RecipeLu 10/17/97.
Posted to MC-Recipe Digest by Badams <adamsfmle@sprintmail.com> on Mar 21,
1998