Instructions: 1. Rinse and dry chile. Prick chile with the tines of a fork to allow for release of steam.

2. Place chile on a cookie sheet 4-6 inches below the broiling element.

Turn chile frequently until it is uniformly blistered.

3. Remove chile from the broiler and cover with a damp towel for 10 minutes.

4. Proceed with one of the steps below:
a) When cooled - package chiles in a freezer-weight container, seal - - and freeze for later use.

b) Remove the outer skin and freeze as in step A.

c) Remove outer skin - stem, and seeds.Chop and use in any recipe.

d) Remove outer skin and leave chile whole - drying, for freezing or use in a recipe.

skins/seeds prior to freezing them. (Frozen ones are not as plump and nice as fresh, by the way. IMHO - they are for desparate times.)

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