Peeling Green Chili

[semi_lucid]

austinnhanasmom

Usually the peel gets charred black during roast. Are you grinding up a lot of black stuff in your processor?

If you get the peel off they should be green, without the black.

John

[lurley]

I peeled a grocery sack full of big jims, and then started on one of two sacks of anaheims. Hands started burning after the first sack of anaheims. I'm not sure if a certain variety was harder to peel than another but there were a few peppers where the flesh was so thin that getting the peel off was nigh near impossible and with so many to do, I just threw those into the compost and moved on. I think it was more of an environmental, individual pepper thing. Some I roasted, some I simmered in hot water for peppers without the roasted flavor. Think I will try the roast and freeze trick for the two sacks of poblanos that are staring at me.

[austinnhanasmom]

Originally Posted by semi_lucid

austinnhanasmom

Usually the peel gets charred black during roast. Are you grinding up a lot of black stuff in your processor?

If you get the peel off they should be green, without the black.

John

Yes - a bit of black...but welcomed in my green chile. I think I tried to remove the black, charred bits and the chile tasters complained.

I have tried to roast my own chilis, but found it too cumbersome and time consuming on my gas grill. But when I have just a few to do, I will.

Good Luck All