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| Roasting Bell Peppers & Chile Pods ~ Using a long-handled fork char the peppers over a flame, turning them, for 2 to 3 minutes, or until the skins are blackened, or broil the peppers on the rack of a broiler rack & pan under a preheated broiler about 4-5 inches from the heat, turning them every 3-4 minutes, until the skins are blistered and charred. Enclose the peppers in a plastic bag and let them steam until the are cool enough to handle. Keeping the peppers whole, peel them starting at the stem end. Cut off the tops, and discard the seeds. If you are going to freeze the chile pods, I recommend that you do not peel them, but once cooled, place them in a zip-lock freezer bag; place in freezer. If your peppers are going to be used for Chile Rellenos then the stem should also be left on. |