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Chile Roasting 101

It’s my self-declared Chile Roasting Day!

Here’s a how to for you…

Today I’m using Pasilla Chiles, they are a little larger than Anaheim Chiles.

Heat your broiler up.

I set mine to 500

Place your chiles on a lined sheet pan

Place sheet pan about 4-6 inches from the heat source

Set timer for 8-10 minutes

Check the chiles accordingly as your timer goes off

With each check move/flip your chiles around

The idea is to scorch the chiles on all sides

Second side done.

My chiles cooked/roasted in about 20 minutes, 10 minutes per side. Depending on your chile size your roasting might go a lot quicker. When I roast Anaheim chiles they take about half the time.

I like to use brown lunch bags for steaming. Place all your chiles in a bag or two and seal the bags by folding them over a few times near the top

For added steaming lock-in I like to cover and tuck in my bagged chiles with a clean dish towel

Let them steam at least an hour.

Now the are ready to peel and use in the recipe of your choosing.

Have a happy day all. Take care, do what you can to stay safe. g.

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Hi, thanks for stopping bye. I have so many passions, not quite sure (ever,) where to start. I hope you find posts here on my blog that are interesting to you. I have a culinary background, having spent time studying in Hollywood Ca. and in the South of France. I am also a passionate amateur photographer. Lately I've been trying my hand at the written word as well. Enjoy.

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