Title: Re: Stuffing & Skinning Chiles
Categories: Spice Info Vegetable Stuffing
Yield: 1 Servings

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My tried and true method is to use a portable butane torch. I know your thinkin, 'you some kina wierdo' But here is how and why. How: Hold the stem of the pepper with your fingers if your really agile and too cheap to own a pair of tongs like me, then move the hotttest part of the flame all over the pepper until it is black *all black*. This should take about 1 minute for an Anaheim. (About three minutes for your fingers). Then place in a plastic bag or cling wrap for 10 minutes. Remove the blackstuff by runnin under cold water and gently scraping with a thumbnail or a teflon 'tuffy' scouring pad.

Why: You are scorching only the very thin cellophane membrane you want to remove and not overheating or cooking the pod. You can easily hold the pepper after flaming it and it is only warm. And, when done in front of your guests they will all want to try it. or think you've gone bersek. Oh yes, you can also use same torch for melting cheese over nachos, starting charcoal, heating water when the power goes out, threatening the kids and my favorite is opening bills with it.

I wish I could take credit for this method but 'twas gleaned from: 'Red & Green chile cookbook'- by Jacqueline Higuera McMahan- The Olive Press 1992. From: Sara L. Parkin Date: 01 Mar 97 Chile-Heads List Ä

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