How to Make Roasted Green Chiles in a Light Vinaigrette Recipe
Ingredients
- Several green chiles such
as Anaheims, Hatch, poblanos, or jalapeños. They should have thick flesh
and sturdy peels (not a thin skinned pepper like a padron).
- Olive oil
- Cider or red wine vinegar
- Kosher salt
Method
1a Stovetop Method If you have a gas stovetop, and your
peppers are large enough (Hatch, Anaheims, or poblanos), you can char
the chiles directly on the burner. Balance the chiles on the metal grate
over a gas flame so that the flames reach the peppers. (You should be
able to do at least 2 chiles on each burner this way.) Let one side
blister and begin to blacken, and turn to another side. Keep turning
the chiles as they blacken until they are charred on most of their
surface.
1b Broiler Method Position the oven rack so that the chile
peppers will be a couple inches from the broiler element. Preheat the
broiler on high. Place the peppers in a single layer in a roasting pan
(not a cookie sheet, that will warp), lined with Silpat or aluminum
foil. Roast on one side until that side is blackened, then use tongs to
turn the peppers over so that the other side gets charred.
1c Grill Method Heat the grill on high and place the
chiles on the grill grates as close to the flame as possible. Turn as
needed so that the chiles blister and char on all sides.
2 When the chiles are all well blistered and
blackened, place in a bowl and cover with a plate (you can also put them
in a brown paper bag and close). The chile peppers will steam in the
bowl (or bag), making the charred skins easy to peel. Let the chiles
steam for 5 to 10 minutes, until cool enough to handle. Use your fingers
(a damp towel or paper towel helps) to gently peel off the charred
skins.
3 Cut a slit down one side of each of the peppers.
Open the chiles and remove the seeds, seed pods, and stems. Also remove
any inner veins, those can carry a lot of heat. It helps to either wear
gloves or coat your hands with cooking oil first before handling a
chile, especially if you open it up. After you are done handling the
chiles you can wash the oil off of your hands and take care not to touch
your eyes.
4 Place the chiles in a ceramic or glass bowl.
Drizzle olive oil over the chiles. Sprinkle with vinegar and salt. Toss
so that the chiles get touched with olive oil, vinegar, and salt on all
sides. Cover and chill for at least an hour and up to several days.
Serve as a side for steak, over burgers, chopped up to use in salsa, in quesadillas or tacos, or just eat straight as a snack.
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