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.
5 Anaheim chiles (about 10 ounces)
How to Make It
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.
Although the taste isn't that different from canned, chopped green chiles, it's great to know that these are made from scratch and contain no added salt or preservatives. Super simple, so worth keeping a batch on hand in the fridge or freezer to perk up any variety of dishes.
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