Instructions: Rinse chilies and pat dry. Lay in single layer on a 10- by 15-inch pan. Broil 3 to 4 inches from heat, turning as needed to char skin on all sides, about 10 minutes. Let stand until cool.

Pull off chili skins and discard. Remove and discard stems and seeds. Chop chilies.

This recipe yields about 1 1/3 cups.

Comments: Fresh poblano chilies, often mislabeled pasillas, are easy to identify because they are very dark green. If you cant find poblanos, use green New Mexico chilies, which are also called California or Anaheim chilies. If making ahead, cover and refrigerate chilies up to 2 days; freeze to store longer.

Yield: 1 1/3 cups

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