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Video:How to Roast Chiles

with Jesse Rosado

Roasting chiles brings out a uniquely sweet flavor of pepper. Learn how to roast and store chiles to make the most out of the ingredient.See Transcript

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Transcript:How to Roast Chiles

Hi! This is Jesse Rosado for About.com, and today we're going to be talking about how to roast chiles.

Roasting Intensifies Sweet Chile Flavors

The first thing you'll need is some nice whole chiles. We have some nice Anaheims here; cubanelles will also do real well. The reason why we're roasting these is that the roasting process will intensify the sweetness and just give you a lot more flavor. To roast our peppers, we're going to use a gas burner. You can also use a sheet tray underneath the broiler in the oven, or you can do them on the grill outside. You want to make sure that your peppers are nice and clean, so I got some cold water here. And then I got a nice clean towel here and I'm going to pat them dry and make sure there's not residue or dirt from the garden on them.

Roast Chiles Until Charred

Turn your gas burner on to medium high heat. We're going to use these tongs to turn the pepper on the flame. Place the pepper directly on the heat source and you're going to let it sit there for about 45 seconds to a minute. Remember, we're not really cooking the pepper, we're just cooking the skin on the pepper so it's easy to remove.

You'll know your pepper is done when it's about 60-70% charred. You want a nice even char all the way around the pepper. You don't want it to be a total black char, but just 60-70%. When you get the doneness you're looking for, you can go ahead and put it inside of a bowl, and you can put a piece of plastic wrap over the top. The reason we're doing this is we want to steam the skin away from the pepper. That'll take about 10 minutes or so. You can also use a plastic baggie and seal it up tight with the hot pepper inside.

Remove Chili Skins

After we steam our peppers, we're going to take it out of the bowl, and get the skin off. Rub the skin - I'm rubbing the skin with my hands here - and that is pulling off the charred skin there. After you get the bulk and majority of it off, then you just pick it clean. You want to make sure not to rinse this with water. These little pieces here are just fine, pick them off, but don't rinse them with water because it'll lose a lot of the flavor of the roasted chile.

Store Roasted Chiles

Now this pepper is ready to use in your dish. If you're not going to use it right away, you can store it for up to a year in an airtight freezer container like this. You can store them whole, or you can de-stem them, cut them and half and get the seeds out, and store them that way as well. One thing that I would not recommend is storing them in the refrigerator, because they don't keep well in there. Thanks for watching. To learn more, visit us on the web at About.com.

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