3. Cover the chilies with a clean towel and let them sweat for 10 minutes.
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.