Preparation of fresh green chili pepers

Wednesday, September 16, 2009

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If you're a gardener, you probably have some peppers ready to pick right about now. Green chili peppers can be used to make sauces and in recipes to add spice. It's really simple to get them ready to be used...

Rinse and drain the chilies. Using a fork or a toothpick, perforate the outer skin to allow steam to escape. Place on hot grill or under the broiler until they are uniformly blistered, turning them often to prevent burning. Place in a bowl and cover with a cold, damp dish towel for 5 minutes. Starting at the stem end, peel the outer skin downward. Remove the stem and seeds. Use in any recipe calling for green chilies (I'll give you a good one tomorrow). To control the "heat", remove the seeds and veins for mild, leave some behind for hot. All the heat is in the veins and seeds.

1 of my favorite chefs had this to say....:

Coco said...

Good tip about the perforation for steam. I will have to remember that.

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If we are what we eat, then I'm fast, cheap and easy! C'mon into the kitchen with me... Let's do some Happy Cooking!

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