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Roasted Long Green Chiles
(recipe, Robb Walsh)
In late August and early September, chile sellers set up their giant propane-fired rolling drum roasters at grocery stores and farmers' markets in Texas and New Mexico. Many people buy a whole year's supply of roasted peppers from these sellers and freeze them. If you don't have a handy chile roaster nearby, it's easy to roast your own chiles. You can use this recipe for roasting long green chiles, or for roasting poblanos.
- 5 or 6 long green chiles or poblano peppers
- Grill roasting: Using tongs or a fork, hold each chile over the flame of a gas burner and turn the chile as needed to blister the skin well on all sides. Don't allow the flame to burn too long in one place or you will burn through the chile. Alternatively, blister and char the chiles over the fire of a charcoal or gas grill or under the broiler.
- When most of the skin is well blistered, wrap the warm chile in a wet paper towel, put it inside a plastic bag, and set it aside to steam gently for 10 to 15 minutes.
- When you remove the towel, most of the skin should come off easily. Scrape the rest of the skin with a butter knife. If you are making chiles rellenos, make a lengthwise slit in the chile and remove the seeds carefully, trying to to keep the pepper intact. (It's not easy.) Otherwise, remove the seeds and cut the chile as directed in individual recipes.
- Oven roasting: Preheat the oven to 350 degrees. Slit each chile open lengthwise and remove the stem and seeds. Lay the chiles, skin side up, on a baking sheet. Roast for 20 to 25 minutes, until the skin is loose. Wrap in wet paper towels and place in a plastic bag. You won't get quite as much charred flavor, but the method is easier.