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Roast Chilies

Use these long green chilies for creating Mexican dishes like Chilies Rellenos and the most wonderful Poblanos Sauce.
  1. Place the Pasilla chilies over a high flame, turning them as they blacken.  
  2. Remove the blackened chiles from the flame and immediately cover them with a clean towel.

3. Let them sweat for 10 minutes.



  4. Remove the towel and peel off the charred skin with a paring knife or your fingers. Remove excess pieces of skin with a paper towel.            

5. Make a slit in each chile and carefully remove the seeds.

Rinse the chiles in cool water to remove any remaining skin bits or seeds.


Barbara Adams Beyond Wonderful
How To Cooking Tips and Techniques.