Instructions: Select large, firm, smooth-skinned chiles. Rinse & dry chiles. Make a small hole in each to allow steam to escape. Place chiles on foil covered shallow pan & set it 4-6 inches below broiler flame. Roast chiles, turning often, until they are well blistered. Remove from pan, place in a bowl & cover with a cold, damp towel to steam for 10 minutes. Starting at stem end, peel the outer skin. Remove stem & seeds. If using for rellenos, leave stem intact. The chiles are now ready to be used in any recipe or for freezing.

Chiles may be frozen after blistering; skins slip off easily when thawed.

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.