Green chiles are a staple in Latino kitchens all over the world. Every once in a while, you get fresh crispy chiles at the grocery and want to preserve them. When that happens, I roast, skin, seed and freeze them. Once frozen, they are good up to a year. When you want to consume them. the only thing you have to do is to thaw them. Check the video for step-by-step directions.
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__How to roast, skin and seed chiles
Embedded content: http://youtu.be/ma4xneBEKRc__
__Ingredients:
__Chiles
Olive oil
__Preparation:
__1. Preheat the broiler and position a rack 4 to 6 inches from the heat. Cover a baking sheet with aluminum foil.
2. Wash and dry the chiles.
3. Place the chiles on the baking sheet.
4. Rub the chiles with olive oil.
5. Roast the chiles 3 to 5 minutes, until they begin to get charred.
6. Turn the chiles and roast them 3 to 5 more minutes.
7. Put the chiles in a bowl and over them with plastic wrap for 15 minutes.
8. Skin and seed the chiles and discard the skin and the seeds.
9. Save them in freezing bags on shallow airtight containers and freeze them.
For more of my recipes visit my cooking blog.
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