|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 10g||4%|
|Dietary Fiber 3g||11%|
|Total Sugars 2g|
|Vitamin C 109mg||546%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Chiles are a Mexican food staple and can be dated as far back as the Aztecs and Mayans where they were a major part of their diet along with tomatoes, corn, and squash. A lot of the available food sources did not have much flavor, so they added chiles to help season them. Chiles were eaten with almost every meal, even adding them to their cocoa to make a chile-chocolate drink. Roasting chiles brings out their flavor, creating a smoky taste with plenty of spice.
Green chiles (4 to 9 inches each)
Char the Chiles
Gather the ingredients.
Begin by preparing your heat source. You will need something extremely hot to char the chiles with. An open flame—such as a grill—is best, but you can also roast them in a hot pan or under a broiler.
Turn up the heat and begin roasting chiles by turning them frequently over heat source. Roast them until the skins are blackened and blistering.
The skins do not need to be solid black, just blackened in areas and the rest of the skin should appear loosened and browned.
It should take about 10 minutes over an open flame or in a broiler, and 15 to 20 minutes if you roast them in a pan.
Steam the Chiles (Optional)
Once skin is thoroughly charred, remove chiles from heat source and place in a bowl.
Cover bowl loosely to allow hot roasted chiles to create steam. You can cover bowl with aluminum foil, a lid, or a dishtowel.
Let chiles steam for about 10 minutes. This helps to loosen skins even more, but this step can be skipped if time is of the essence.
Prepare the Chiles
When chiles have cooled enough to where you can touch them, begin peeling off the skin. It should peel off easily, but if it is being stubborn, you can run the chile under warm water while peeling. This will remove some of the chiles flavorful oils and should only be done if the skin is hard to remove.
If you are using green chiles for rellenos (stuffed chiles), use a knife to cut a 2-inch slit from stem and down side and use a spoon to carefully scoop out seeds. Roasted chiles tear very easily, so go slowly and take your time.
If using the chiles for anything else, you can cut off stem portion and slit remaining chile down the entire side to open it up.
Use a spoon to scrape off seeds. Discard seeds and stems and use roasted green chile in your recipe.
Glass Bakeware Warning
Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat-resistant, tempered glass products can, and do, break occasionally.
- You can use chiles such as poblano, Hatch, Anaheim, California, or another local green chile.