Rating: 3 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
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  • 5 star values: 0

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.

Robb Walsh
Recipe by Cooking Light July 2002

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Recipe Summary

Yield:
1 cup (serving size: 1/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

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  • 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.

Nutrition Facts

19 calories; calories from fat 5%; fat 0.1g; saturated fat 0g; mono fat 0g; poly fat 0.1g; protein 0.6g; carbohydrates 4.6g; fiber 1.3g; cholesterol 0mg; iron 0.3mg; sodium 1mg; calcium 6mg.
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