Roasted Chili Peppers (replacement for canned Chili's)
Chili peppers (we prefer Anaheim Chili’s)
Preheat oven to 450°F. Spread the peppers evenly on a cookie sheet, in a single layer. Roast the peppers for about 5-8 minutes until the skins blister, then turn peppers to allow them to blister on all sides (cooking for a total of 15-20 minutes). Watch carefully so they do not burn. After all sides are blistered, place the roasted peppers in a plastic bag and seal the bag (or place in a large bowl, then cover with plastic wrap). Once the peppers are cool enough to handle (approximately 15 minutes), pull the stems out of each pepper.
Hold one end of the pepper down on a flat surface and gently peel the skin off of each pepper. The skin should slide off fairly easily. Lift each pepper up and use your free hand to squeeze down the pepper's length. The bulk of the seeds and pulp should drop out the bottom when this motion is completed. Using a sharp knife, slit open each pepper and spread them out. With the dull side of your knife, scrape off any of the ribs or membrane that remains in the pepper. Then chop to a medium to fine dice. Use in any recipe that calls for “canned green chili’s” or freeze for later use.
These are fantastic to add to any Mexican dish such as Shredded Chicken Burritos or recipes that call for “canned green chili’s.” Chiles roasted impart a delicious smoky flavor and the heat can be controlled by the type of chili you use. Anaheim’s and green bell peppers are our favorites. We freeze in quart size bags and break off a piece as large as we need.