Sentences with phrase «roast the chile pods»

Roast the chile pods on a charcoal or gas grill until the pods blister and start to turn black, turning often.

Not exact matches

To easily remove the undesired outer skin, the pods are quickly roasted in rotating drums using powerful propane flames, which also helps developing the typical «roasted green chile» flavor.

Simply put, chiles rellenos are chile pods (typically New Mexican or poblano) that have been roasted and peeled, split open, and stuffed with sweet or savory fillings, then cooked.

If you want a spicy finish with each bite, then use a hot, roasted red chile pod.

Just place the dried red chile pods on a hot grill and roast until they start to darken.

Most people — even non-New Mexicans, understand that the question refers to the preference for green chile, the unripe pods that are roasted and peeled, or red chile, the sauce made from the dried red pods.

Blistering, or roasting the chile is the process of heating the fresh pods to the point that the transparent skin is separated from the meat of the chile so it can be removed.

Simply, green chile pods were roasted, peeled, seeds removed, stems left on, and were dried in the sun.

Chile roasters have become commonplace in the Southwest, and these cylindrical cages with gas jets below can roast a forty - pound sack of chile in a lot less time than it takes to roast pods on the grill.

And, during the roasting process, why not save a few perfectly formed pods and make a classic dish of chiles rellenos — stuffed peppers?

Place the meat in a large roasting pan and surround it with the onion quarters and chile pods.

But Fabian Garcia's greatest legacy remains the chile pods that every year encapsulate the New Mexico summer sun, the peppers whose roasting aromas are as quintessentially New Mexican each autumn as leaves are to New England, whose ripened redness adorns our doorways this time of year in festive ristras.