Instructions: The following is from Guide E-311 by Alice Jane Hendley, Food & Nutrition Specialist at New Mexico State University, College of Agriculture & Home Economics.

SELECTION

Choose chile that is mature, heavy for its size, smooth and symmetrical, bright green in colour, fresh, and crisp. Avoid misshapen pods, shriveled skin, mould, soft spots, and bruises.

BLISTERING

The tough outer skin must be removed from the chile. Blistering the skin by one of the following methods makes removal easy. The skin may then be removed before or after freezing.

Handling pungent chile can burn hands and eyes. Protect hands with a thin layer of solid fat or by wearing rubber gloves. Keep hands away from eyes while working with chile. Wash hands before and after going to the bathroom and before touching other people, such as picking up a baby. If hands are burned by chile, place them in regular vinegar to ease the stinging sensation.

Wash and dry chile. With a knife, make a small slit in the side to allow steam to escape. Be sure heat source is very hot. Turn frequently to prevent scorching and insure even blistering. Remove from heat and spread out on a flat surface in a single layer to cool before peeling. For a more crisp product, dip chile into ice water as it is removed from heat. For more thoroughly cooked chile, place in a pan and cover with a damp towel for a few minutes.

The following are three heat-source methods for blistering chile:

Oven or broiler method-Place chiles in a hot oven or broiler 400-450 degrees F (205 - 232 degrees C) for 6 - 8 minutes until skin blisters so that it can be pulled away from the flesh.

Range top method-Place chiles on a hot electric or gas burner after covering burner with a layer of heavy wire mesh.

Outdoor grill method-Place chiles on a charcoal grill about 5-6" above glowing coals.

PEELING AFTER BLISTERING

Removal of the outer skin is easier after freezing. If freezer space permits, cooled, blistered chiles may be packed and frozen.

As the chile is peeled, either before or after freezing, slit along the sides and remove seeds and veins. Stems may be left attached for chiles Rellenos.

PACKAGING

Pack whole unpeeled chiles in plastic bags or wrap in heavy aluminum foil or freezer wrap. Press down to remove all air and seal.

Peeled chiles, whole or diced, can be packaged in plastic bags or rigid containers of glass, metal, or plastic. Leave 1/2" of head space. Seal.

FREEZING AND STORAGE

Freeze chiles immediately after packing. Freeze at 0 degrees F (-18 degrees C) or below. Put no more food into the home freezer than will freeze within 24 hours. Usually this is about two or three pounds of food to each cubic foot of freezer capacity. For quickest freezing, place packages against freezing plates or coils and leave a little space between packages so air can circulate freely.

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