*  Exported from  MasterCook  *
 
 
                 To Quick-Roast And Peel Chilies Or Peppers
 
 
 Recipe By     : From Gourmet Magazine, July 1997
 
 Serving Size  : 1    Preparation Time :0:00
 
 Categories    : Technique                        Vegetables
 
 
   Amount  Measure       Ingredient -- Preparation Method
 
 --------  ------------  --------------------------------
 
                         (none)
 
 
 Gas stove method:
 
 
 Lay chilies or peppers, on their sides, on racks of burners (preferably 1
 to a burner) and turn flame on high. Char chilies or peppers, turning
 them with tongs, until skins are blackened, 6 to 8 minutes. Transfer
 chilies or peppers to a bowl and let stand, covered with plastic wrap,
 until cool enough to handle. Peel chilies or peppers (wear rubber gloves
 when handling chilies). Cut off tops and discard seeds and ribs.
 
 
 Broiler method:
 
 
 Preheat broiler.
 
 
 Quarter chilies or peppers lengthwise, discarding stems, seeds, and ribs
 (wear rubber gloves when handling chilies). Put chilies or peppers, skin
 sides up, on rack of a broiler pan and broil about 2 inches from heat
 until skins are blistered and charred, 8 to 12 minutes.
 
 
 Transfer chilies or peppers to a small bowl and let stand, covered with
 plastic wrap, until cool enough to handle. Peel chilies or peppers.
 
 
 
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving