You can roast chillies at a medium heat under the oven griller, on a very hot grill, over an open fire or BBQ, or on the stove top.
- fresh green chillies
- Clean chillies and dry thoroughly.
- Pre-heat oven or grill, get bbq or fire ready or place the metal steamer over the open flame of a stove top
- Place cleaned chillies under or over the heat and turn every minute or so until the skin is blackened. The entire chilli will not be completely black, but it should be charred about 60% (from 5 - 10 minutes).
- Carefully remove the charred chillies from the heat source. Tongs are helpful for this.
- Sweat chillies by carefully placing into a plastic storage container with a lid and seal it. This will steam the chillies to continue the cooking and make the skins easier to remove. Let the chillies sweat for 10-15 minutes.
- Remove the chillies from the bag one at a time. As you remove them, rub the chillies to remove the skins, using a knife to remove any skin that sticks.
- Use or store
Place the chillies in a plastic storage container with a lid or on a plate covered with plastic wrap or a towel.
Remember that the chilli does not need to be completely black - as long as they are at least 60% charred they should be fine.
Some people remove the skins while holding the chilli under running water. The water can remove some of the flavour oils in the chilli so try to remove the skins with just your fingers.