Chilies have a unique spicy flavor that is best enjoyed when the outer skin is removed as it is often tough. The best method for peeling a chili is by charring or roasting the skin and then peeling it off. This technique also had a smokiness which enhances the peppers flavor. To prepare the peppers for roasting poke them a few times with the knife tip or fork so that the steam can escape while the peppers roast. Place the peppers on the baking sheet, and slide the pan on to the rack. Turn the peppers as they cook to ensure even cooking.
The broiler was very hot so tend to the peppers as they may go from blistered to burn very quickly. Using the broiler is the simplest method but you can also roast the chilies directly over the flame on a stove or a barbeque grill or in a skillet. The goal of charring is to blacken and blister the skin so that it comes off easily and adds a smoky flavor. After the chilies have chard put them in the paper bag for 10 minutes or a bowl covered with plastic wrap.
The steam will soften the skin and help it pull away from the flesh. By allowing the chili peppers to seek in there steam they become easier to peel and cooler to handle. Pull the skin off the chili peppers with your fingers or the tip of the knife. Remove the seeds, stem and veins. Charred chilies maybe frozen with their peel on, this not only keeps the chili from freeze or burn but it also adds to the flavor as the chard peeling part adds smoky flavor.
To use, thaw and peel. Prepare a bunch of peppers and store them covered in olive oil for several weeks on the fridge. Try them on sandwiches and anti pasta platters or in soups and stews plus the flavored oil makes a wonderful vinaigrette.
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