- Using tongs to hold the chili, place it directly in the medium flame of a gas burner; roast, turning as needed, until the chili is evenly blistered and charred.
Use tongs to hold chili
directly in the flame.
- Immediately place the roasted chili into a plastic bag; close the bag. Repeat with the remaining chilies.
- Let the roasted chilies stand in the closed plastic bag for 20 minutes. Peel each chili under cold running water, rubbing and pulling off the charred skin.
Peel chilies under cold running water.
- Slit the chili open lengthwise using scissors or a knife.
Slit the chili with scissors.
- Carefully pull out and discard the seeds and veins. Rinse the chilies well and drain; pat them dry with paper towels.
Rinse well and drain.
- Place the chilies on the foil-lined broiler rack.
- Roast chilies 2 to 3 inches from the heat until they are blistered and charred, turning as needed.
- Place the roasted chilies in a plastic bag; close the bag.
- Repeat steps 3-5 above.
Not sure what to do with dried chili peppers? Try toasting them as described in the next section.
Not what you’re looking for? Try these:
- How to Cook Tortillas and Beans: Tortillas and beans are staples of Mexican cuisine. Learn how to prepare them properly in this article.
- Mexican Recipes: From enchiladas to tortilla soup, the delicious ideas on our Mexican Recipes page are sure to be a hit at your next fiesta.
- Cooking: Learn the ins and outs of some basic cooking techniques in this helpful article.