Roasted Green Chiles
A common method to prepare chiles involves charring and steaming them to loosen and easily remove their skins.
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Instructions
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Prepare a very hot heat source, such as a grill, hot pan, or broiler, for charring.
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Roast chiles over the heat source, turning frequently, until skins are blackened, blistered, and appear loosened or browned in areas. This typically takes 10 minutes over flame/broiler or 15-20 minutes in a pan.
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Transfer charred chiles to a bowl and loosely cover with foil, a lid, or a dishtowel to steam for about 10 minutes; this step is optional.
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Once cooled, peel the chile skins. If skins are stubborn, briefly rinse under warm water, noting this may remove some flavorful oils.
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To prepare for stuffing, make a 2-inch slit from the stem down the side and carefully scoop out seeds. For other uses, cut off the stem and slit the chile down its full length, then scrape out seeds.
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Discard seeds and stems; the chiles are now ready for your recipe.