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Old 08-05-2007, 06:08 PM   #11
Master Chef
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,970
You can roast them, too. Under the broiler or over coals or gas grill. Let the skin blister and blacken on each side, put in a bag (we use a grocery bag), peel and seed when cool enough to handle, and freeze. We use this method with many types of pepper, bells most often, but this year I'm happy to say, poblamos. New Mexico Green Chili Stew on its way!

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