I lOVE green chilis! They offer a delicious flavor whether it be in an omelet, salsa or in my Chili Rellano Casserole.
Sure, it's easy to pick up a can of green chilis, but it's so much cheaper to prepare them yourself! And it's tastier too!
First, wash chilis and cut them lengthwise. Take out the seeds and the stem.
Line a baking sheet with foil and coat with oil. Place chilis on foil (cut side down) and brush chilis with oil.
Place in broiler for 12 minutes or until chilis have blackened and blistered. Tip: The more blackened the chilis, the easier it is to pull off the skin.
Let chilis cool, then off skin. A knife can be used to help stubborn pieces of skin lift off easier.
These chilis are now ready to be used in a variety of delicious meals! Can be used in place of canned green chilis and costs a fraction of the price!
Steps for De-Skinning Chilis
First, wash chilis and cut them lengthwise. Take out the seeds and the stem.
Line a baking sheet with foil and coat with oil. Place chilis on foil (cut side down) and brush chilis with oil.
Place in broiler for 12 minutes or until chilis have blackened and blistered. Tip: The more blackened the chilis, the easier it is to pull off the skin.
Let chilis cool, then off skin. A knife can be used to help stubborn pieces of skin lift off easier.
If not using these chilis right away, they can be stored in the refrigerator for up to 5 days. OR they can be kept in the freezer for up to 6 months.
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