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 blacken chilies from the flame
3. Cover the chilies with a clean towel and let them sweat for 10 minutes.
4. Remove the chilies from 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 chilie and carefully remove the seeds. They are soft and may tear. Don't fret—If making Chilies Rellenos stuff them and close with a toothpick.
Rinse the chilies in cool water to remove any remaining skin bits or seeds.
Barbara Adams Beyond Wonderful
Cooking Tips and Techniques.
