Roasted chile peppers

1 batch

Ingredients

Quantity Ingredient
Poblano or jalape¤o peppers
Olive oil

Directions

1. Preheat the oven to 400øF.

2. Rub the peppers lightly with olive oil and place them on a cookie sheet or in a shallow roasting pan. Put the peppers in the oven and immediately reduce the temperature to 375øF.

3. Turn the peppers every 5 minutes until they're charred on the outside, about 10 minutes for jalape¤os and 15 minutes for poblanos.

4. Let the roasted peppers sit at room temperature until cool, about 15 minutes. Peel the charred skin form the peppers and discard.

Remove and discard the seeds.

Can be refrigerated for at least 3 days.

The Occasional Vegetarian by Karen Lee ISBN 0-446-51792-5 pg 38-39 Submitted By DIANE LAZARUS On 10-05-95

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