Ola! Como estas?? What To Do With Chiles

Maria is a chile expert and I asked her to share exactly what she does with these chile peppers - since we're heading toward the pepper (and tomato) season.


Jalapeños (smaller darker green chiles) - how I preserve and use later
Take them off plants
Do not use any that are completely wrinkled and not firm
take the stem off
boil them in water until they turn a lighter green
then I put in freezer baggies and freeze

I use these for my salsa.  Fresh they are great for pico de gallo.

Anaheim Chiles (larger / longer lighter green chiles)
Take them off plants
Do not use any that are completely wrinkled and not firm.
The completely red ones can be left out to dry and used for red chile sauce (for enchiladas, chile con carne, etc) - another post.

Turn on oven to broil.  (you can also do this on the grill outside, but i find this method easier)
I spread them onto cookie sheets (after rinsing thoroughly).
Spray them with a little bit of Pam.
Put in oven between 10-12 minutes.  Check to make sure both sides are completely roasted.
If not, turn chiles, and put back in oven for a couple more minutes.
Let them cool a bit.
Then divide into freezer baggies and freeze.
I use these in salsas, chile con queso, green chile sauce for green chicken enchiladas, green chile con carne, casseroles, omelettes, scrambled eggs, quicke, all kinds of stuff.