3Anaheim, bell or poblano peppers This applies to all kind of peppers and quantities very
On the stove
Light the burner over medium heat and arrange the peppers directly on the flame with the help of tongs. Roast for about 5 minutes, turning the peppers with the tongs as your skin blisters, until it is roasted evenly on all sides.
On a comal/griddle
Heat a comal or nonstick griddle over medium heat and roast the peppers for about 20 minutes, turning as the skin blisters and it burns completely on all sides.
In the oven
Preheat oven at 400 degrees. Place the baking tray with the peppers in the oven and roast for about 40 minutes.
Turn once in the middle of the process, until the pepper's skin looks charred. Once the peppers are ready, remove the tray from the oven immediately.
How to peel
Place the peppers in a bowl and cover with cover with a kitchen towel and a flat object (I use a plate) to seal the bowl. Another option is to place them in a plastic bag and close it tightly to retain the steam.
After 15 minutes or so, it will be time to peel them by pulling the skin off with your fingers. It's that easy!
If you plan to make chiles rellenos, make a cut from the bottom up, without reaching the ends, and remove the veins and seeds being very careful not to break the peppers.
For other types of recipes that do not require whole peppers, cut these vertically from top to bottom, open and pull the tail. Remove the veins with a knife and seeds. Cut them according to the instructions in the recipe.
Listed calories are for 1 Anaheim pepper
If using a comal or griddle, line my comal or griddle with foil pepper for easy clean up.
After they have been peeled & deseeded, you can place in a silicone freezer bag freezer or an airtight container for up to 6 months.