Oil-Packed Roasted Chiles
- TOTAL TIME: 1 HR
- SERVINGS: Makes 1 1/2 pints
Roasting chiles and storing them in oil not only preserves them, but it brings out their subtle flavors. Because chiles can ferment in the refrigerator, it's best to store them in small packages in the freezer and thaw them just before using. Layer the chiles on tortilla chips and top with cheese to make nachos or add them to a potato hash.
- 3 pounds mixed chiles, such as poblanos, Anaheims, Fresnos, jalapeños, serranos and habaneros
- About 3 cups pure olive oil, plus more for rubbing
- 1 1/2 teaspoons dried oregano, crumbled
- Light a grill or preheat a grill pan. Lightly rub the chiles with oil and grill over high heat, turning occasionally, until lightly charred all over. Transfer the chiles to a bowl and cover with a towel. Let the chiles cool.
- Wearing latex gloves, rub the skins off of the chiles then remove the stems and seeds. Halve the smaller chiles and cut the larger ones into 1/2-inch strips. Pat the chiles dry.
- Transfer the chiles to small resealable freezer bags, storing the mild ones (like poblanos and Anaheims) separately from the hot ones (like Fresnos, jalapeños, serranos and habaneros). Sprinkle them very lightly with oregano. Add enough oil to cover the chiles. Seal the bags, pressing out the air, and freeze for up to 6 months.
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Congratulations to Mei Lin, winner of Top Chef Season 12.