Toasting Chilies
How and why to toast/roast fresh and dried chilies for Mexican recipes.
Article By: Roberto Santibañez
| Toasting Chilies |
How
Roast chilies directly on an open flame as long as they won’t fall through the grates, turning as they blister and become fragrant. You can also roast them on a preheated comal, griddle or skillet on the stovetop or under the broiler in a pre-heated oven, ideally 8 inches from the heat source.
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After they’re done
Place roasted fresh chilies in a covered bowl or sealed bag for a few minutes (or up to half an hour) to steam and cool off a bit. Then gently rub off the skins using your fingers or a paper towel. Don’t do this under running water – you’ll lose flavor that way.
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Keep in mind
Toasting and roasting chilies is done to create deep, rich, layered flavor in recipes. In almost no instance will you need oil for this step. In fact, avoid oil unless the recipe specifies otherwise.
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