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Thursday, May 7, 2009

How To Roast A Chile Pepper

1. Wash your peppers!

2. With a knife or some other sharp object cut a few small slits in your peppers. This is important because your peppers will explode if you don't - I know this from experience!

3. Place your chiles on a foil-lined baking sheet - do not stack. Bake in a 425 degree oven for 20 to 25 minutes or till the skin blisters and turns brown. You might want to turn them over to get the back side, but I personally don't think this is all too necessary...

4. After you pull the chiles out of the oven - enclose the peppers in the foil and let stand for 20 to 30 minutes.

5. When the peppers have cooled enough to handle, halve them lengthwise; The skins should pull off with your hands, but you can use a knife.

6. Scrape away and discard the ribs and seeds (if you don't want them). The chemical (Capsicum) that gives peppers their heat is most concentrated in those areas.

NOTE - Always use plastic gloves or slip your hands into plastic bags before playing with chile peppers!

Bon Appetit...


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