- Turn on the cold water tap so that a thin stream of water is running out. Hold each roasted chile under the running water and use your fingers to remove the charred skins. If parts of the chiles’ skin stick to the chile, use a paring knife to remove them.
- Or you can dip the chiles in a medium-size bowl of water as needed to peel each chile. Do not let them soak or they will lose flavor.
Published by Skyhorse Publishing, New York City.