This is the time of year to purchase fresh roasted green chilies, but why have someone else roast something you can do yourself so easily?
Here's how: In the evening or morning when it's cooler, wash and air dry fresh chilies. My favorite is the Anaheim variety, but this works for all of the chilies. Preheat your oven to 500 degrees. Lay the chilies across your oven rack, with 1/2 inch in between each one. Let them roast in the oven for 20-30 minutes, or until chilies are black on most of their surfaces. You can turn the chilies over halfway through the roasting. Cover cookie sheets with heat-proof plastic wrap. Using tongs place the blackened chilies on the wrapped cookie sheets. Let them steam and cool, around 30 minutes. Put the cooled pans into the freezer. After they have frozen, stack the chilies into freezer bags. Remove as needed.
From Kim: I found, after using my own recipe, that roasting to BLACK is too long! Watch those chiles closely, and remove them from the oven when the skins are ALL PUFFED AND BROWN. The important thing is that the skins puff away from the inside, which is the good part of the chile.
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