On Feb 3, 10:03*am, Nan <nann...@yahoo.com> wrote:
> Are they ever used unpeeled? It is such a pain to blister, peel and
> devein and get all the seeds out? *If the peels are always too tough I
> don't want to ruin a recipe. I was thinking of putting them in Chili
> on this cold rainy/snowy day here in De. *DH reccommended I top, seed
> & devein them before blistering. *Any comments or suggestions or
> admonitions?? *Thanks.
> Nan in DE
My usual process is to put the whole chiles under the broiler till the
skin blackens then put em in a paper bag for a while, they de-skin
pretty easily then.
Poblano's not quite as well as others.
I'd suggest a few Anaheim's as well.
It's named "chile" for a reason, use 'em. ;-)