Roasted and Peeled Chile Peppers Recipe
A simple guide to roasting and peeling green chile peppers to enhance their rich and delicious flavors for use in various recipes.
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Instructions
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Roast chiles over an open flame, grill, hot griddle, or under a broiler.
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Cook, turning frequently, until the skin is blistered and blackened all over.
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Allow chiles to sit for at least 15 minutes, or until cool enough to handle.
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Peel and discard the blackened skin, optionally using a paper towel or cool running water to assist.
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Open the roasted chiles, then remove and discard the stem and seeds; rinse under cool water to remove any remaining bits of skin or seeds.
Nutritional Info (per serving)
Calories:
15 kcal
Carbohydrate:
4 g
Cholesterol:
0 mg
Fiber:
1 g
Protein:
1 g
Saturated Fat:
0 g
Sodium:
2 mg
Sugar:
0 g
Fat:
0 g
Unsaturated Fat:
0 g