My F&W
quick save (...)

How to Skin Chiles

Skinning fresh chiles by charring and sweating them not only loosens the skins effectively but also enhances the flavor of the flesh. Follow these four tips:
  1. Place the chile directly over an open flame or under a broiler and turn until blistered and charred. Do this quickly so that the flesh does not cook. Do not attempt to char a chile on a fork over heat; you’ll be at it all day.

  2. If your chiles are wrinkled and not too fresh or if you are using a broiler, rub the skins lightly with vegetable oil before charring.

  3. Immediately put the charred chiles into a plastic or paper bag or under a damp cloth and set aside to sweat for about 10 minutes. Do not rinse them in cold water as some cookbooks suggest; they will lose flavor.

  4. If you have sensitive skin, wear thin rubber or surgical gloves before you start this step. Slide your hands over the chiles and slip off the blackened skin. Don’t worry about picking off each bit of skin; it will take forever.

Published April 1996
You Might Also Like

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.