Roasted Anaheim Chiles

recipe

Roasted chiles are ideal for making ahead and are easy to store. They'll keep for up to two weeks in the refrigerator and three months in the freezer. Don't worry if you can't get every shred of peel off the peppers.

Yield:

1 cup (serving size: 1/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 19
Caloriesfromfat 5 %
Fat 0.1 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 0.6 g
Carbohydrate 4.6 g
Fiber 1.3 g
Cholesterol 0.0 mg
Iron 0.3 mg
Sodium 1 mg
Calcium 6 mg

Ingredients

5 Anaheim chiles (about 10 ounces)

Preparation

Preheat broiler.

Cut chiles in half lengthwise; discard seeds and membranes. Place chile halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened.

Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and chop. Cover and refrigerate.