Green chilis are usually called anaheim or hatch chili. They are long and green, like the color of a green pepper but long like a huge jalepeno. Roasting them really brings out all of their very best flavor.
How to roast green chili:
First I have a story to explain it. One of my dear friends that lives out here had just moved into her neighborhood and didn't know very many people. Early one morning she went out her front door and saw a brown paper bag. In that brown bag was a very suspicious looking pile. She thought, "who hates us so much that they would put this in front of our house!" She was sad about it for a few hours until she got a phone call from a gal in the ward who said, "hey, did you get that bag of fresh green chili we roasted for you this morning?"
Enough said.
That's how your green chili should look after you've roasted it properly. You can use a grill, gas stove, or iron skillet. You just want the chili blackened all over. Place in a brown paper bag for about fifteen minutes. The skins should come right off, leaving you with just little black bits of flavor. MMMM I can almost smell the chili now. Pull the seeds out also, (unless you love spice), there is definitely lots of heat in the seeds.
You can use green chili in roast for green chili burros, scrambled eggs, quiche, tamale, chicken, just about anything! You can also pack it into zip lock baggies and freeze it.
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