- 1-8 pablanos, aneheims or green chiles peppers
- Olive oil
- Paper towel
- Ziploc bag
Preheat oven to 425 degrees.
Put olive oil on a paper towel. Rub olive oil each pepper with the paper towel. Lightly grease industrial baking sheet with oil soaked paper towel. Place peppers on baking sheet.
Place baking sheet in middle rack of the oven. Roast for 20-25 mins until skin of pepper has black spots.
Let cool for 5 mins and then place all peppers in Ziploc bag and seal. (This will help loosen the skin on the peppers). Let peppers set in bag for 15 mins. After 15 mins peal blacked skin off of peppers.
Freeze peppers in freezer safe bag or store in refrigerator for a week.
Before using clean peppers by cutting off the steam of the pepper. Run pepper under a thin stream of water and allow all seeks to come out. Then gently pull out large veins while pepper is under the stream of water. *Note: Do not touch face or eyes after cleaning a pepper. Heat from pepper could still be on your hands and “sting” your eyes or skin on face.
Use peppers to make chile rellanos or chop and add to any dish.