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Griddle-Roasting
Appears in
Published 1997
This is the preferred method for chiles that are to be chopped and puréed in sauces. The principle is the same as for griddle-roasting onions or tomatoes—the flavor is deepened but also mellowed by searing on a hot surface. Don’t try to work with too many at a time; if you crowd the griddle you will not have enough room to roast properly.
Heat a griddle or cast-iron skillet over medium-high heat until a drop of water sizzles on contact. Add the chiles, a few at a time, and cook, turning occasionally with tongs, until the skin is blackened and blistered on all sides, about 5 to 7 minutes depending on the size of the chiles. Remove from the griddle as they are done and place in a plastic or brown paper bag. Let sit for about 5 minutes, until the skins soften enough to be easily removed. Remove the chiles from the bag; using your fingers and a small sharp knife, peel and scrape off as much of the blackened skin as possible. (A few black specks don’t matter.) Cut off and discard the tops with the main part of the seedy core; slit the chiles lengthwise from top to bottom and scrape out any remaining seeds. I usually do not cut out the membranes (the hottest part), but if you want to tone down the heat this is an easy way to do it.