Instructions: One can dehydrate and roast peppers. Roasting is the easiest way to remove the skin. Place peppers, each poked with a fork, in a single layer in a shallow pan (use a jelly roll pan) and put under the broiler. They will

"whistle" and blister. Turn after they have brown areas. If they arent tan or brown, the skin does not come off very easily. Peel off the skin while the pepper is still very warm. Freeze whole (remove seeds) or chopped in zip top bags. Use them as you would canned green chilies, but these will taste much better. Try them in green chili stew or green enchiladas.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.