How to Peel Chili Peppers
One of my least favorite parts about cooking Mexican food is peeling chiles. It’s a prep task that I try to avoid when possible, but sometimes it just has to be done. Peeling chiles really isn’t that hard. I just find it to be tedious.
The method I prefer to roast chiles for peeling is to place the chiles directly on the flame of a gas burner. Stick a fork firmly into the stem end of the chile. Don’t remove the fork. You use it to turn the chile as the skin chars and blisters.
You want to make sure the skin of the chile is completely blistered. Once the chile is completely charred and blistered, set it aside to cool for about a minute. After the chile has cooled slightly, place the it in a plastic bag for a few minutes to sweat it.
Remove the chile from the plastic bag and scrape off the skin with a knife. You’ll find that the skin comes off very easily.
This is what a peeled chile looks like. It’s now ready to use in the dish of your choice. Be sure to remove as much skin as possible.
Alternate Methods for Roasting and Peeling Chiles
If you don’t have a gas stove, you can char the chiles in a pan or under the broiler in your oven.
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I do ‘em on my electric. Messes it up a bit. Outdoors on the Coleman in nice weather.
I’ve never tried it on an electric. Grilled is great way to roast them especially over coals. It gives the chiles a nice smoky flavor.
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