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Brad Van Ostran
We have tried this once and it was very time consuming and actually a pain in the butt. What is the correct way to skin peppers?
about 2 months ago · Report

Chile Monster
Brad-

What we do is fire roast them-you may google this process. Then immediately after fire roasting them put them in a plastic bag and seal it. Leave them like this for an hour (or less). The skins will pretty much fall off when you take them out of the bag. Rinse them under water and they will completely come of.
about 2 months ago · Report

Tara Willingham Lisle
If you cant get to them right away, freeze them and before they are fully thawed, and still icy, run under water and peel.
about 2 months ago · Report

Brad Van Ostran
Tara , Thank you how do you roast them? We did them on a grill last time,dont have the fancy stuff. Noticed you are from Albuquerque we lived there 78-82. Stationed there, got hooked on Miguels(think that was the name) burritos, small place right outside one of the gates to the base.
about 2 months ago · Report

Candy Merritt
Brad, I peeled my chiles after I'd bought them already roasted and in gallon bags. The skins came off very easily and all with running them under cool water! Easy process. I've also roasted them an old fashioned way under the broiler, then when removed from the oven I had old terry cloth towels, placed my chiles in them and covered them to "sweat" the skins off. This was easy also!! To raost your own chiles in the oven place on cookie sheet on tope shelf of oven and turn on your boriler. Watch them closely until they are "blistered" take cookie sheet out and turn chiles over to get other side "blistered." Then lay out the terry towels like I mentioned above and they are great!!
Candy Merritt

about 2 months ago · Report

Toni Hathcock Davis
If you'd rather roast your own, we put a screen up on some blocks, and lay the chiles out and use a weed burner to blister the skins fast, then use tongs to turn them over and do the same on the other side, then put them in plastic bags for about an hour and peel them under water. If you roast them too slow, it cooks the chile and you lose most of the "meat" inside, so it needs to be done fast. At least that's what I've learned for myself....hope this helps...