From The Mexican Slow Cooker. Cook's notes: To roast chilies, place on rimmed baking sheet about 6 inches below broiler element. Broil until charred, turning after top portion blisters and chars, to char opposite side. Cautiously wrap charred chilies in paper towels to cool. Cut in half and remove seeds and stem. Rub off charred skin with your fingers. I have an inexpensive coffee grinder that I use exclusively to grind spices. It works like a charm.
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