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Directions:

1/28/2010 1. Rinse and dry chile. Prick chile with the tines of a fork to allow for release of steam.
 
2. Place chile on a cookie sheet 4-6 inches below the broiling element. Turn chile frequently until it is uniformly blistered.
 
3. Remove chile from the broiler and cover with a damp towel for 10 minutes.
 
4. Proceed with one of the steps below:
 
a) When cooled -- package chiles in a freezer-weight container, seal - -- and freeze for later use.
 
b) Remove the outer skin and freeze as in step A.
 
c) Remove outer skin -- stem, and seeds.Chop and use in any recipe.
 
d) Remove outer skin and leave chile whole -- drying, for freezing or use in a recipe.
 
© 1994 Public Service Company of New Mexico. Recipes from Cocinas De New Mexico, reproduced by permission from the Public Service Company of New Mexico. send reviews to: viva@viva.com
 
Formatted by Badams who never pricks the peppers and who always removes skins/seeds prior to freezing them. (Frozen ones are not as plump and nice as fresh, by the way. IMHO -- they are for desparate times.)
 
Posted at RecipeLu 10/17/97. Posted to MC-Recipe Digest by Badams <adamsfmle@sprintmail.com> on Mar 21, 1998