Roasted Chile Peppers Recipe
Yield: 1 batchRecipe by luhu.jp
Ingredients:
Poblano or jalape o peppers,
Olive oil,
Directions:
1. Preheat the oven to 400
F.
2. Rub the peppers lightly with olive oil and place them on a cookie
sheet or in a shallow roasting pan. Put the peppers in the oven and
immediately reduce the temperature to 375
F.
3. Turn the peppers every 5 minutes until theyre charred on the
outside, about 10 minutes for jalape
os and 15 minutes for poblanos.
4. Let the roasted peppers sit at room temperature until cool, about
15 minutes. Peel the charred skin form the peppers and discard.
Remove and discard the seeds.
Can be refrigerated for at least 3 days.
The Occasional Vegetarian by Karen Lee ISBN 0-446-51792-5 pg 38-39
Submitted By DIANE LAZARUS On 10-05-95
Source from luhu.jp
F.
2. Rub the peppers lightly with olive oil and place them on a cookie
sheet or in a shallow roasting pan. Put the peppers in the oven and
immediately reduce the temperature to 375
F.
3. Turn the peppers every 5 minutes until theyre charred on the
outside, about 10 minutes for jalape
os and 15 minutes for poblanos.
4. Let the roasted peppers sit at room temperature until cool, about
15 minutes. Peel the charred skin form the peppers and discard.
Remove and discard the seeds.
Can be refrigerated for at least 3 days.
The Occasional Vegetarian by Karen Lee ISBN 0-446-51792-5 pg 38-39
Submitted By DIANE LAZARUS On 10-05-95
Source from luhu.jp