Caslon
Executive Chef
My "El Pollo Loco" chicken knock off marinade called for 1/4 teaspoon of minced Anaheim chili peppers. I minced them as fine as I could but wonder if I imparted any real flavor to the recipe. Is just mincing them okay or would I have benefited more by preparing them beforehand, such as roasting them by broiling, placing in a bag afterwards to let them steam a little, removing the skin and seeds, then finely dicing?
The marinade called for 24 hours, but I just think that mincing them might not have imparted as much flavor as doing the roasting method. The chicken came out delicious BTW, I'm just looking to improve.
Do any of you just mince freshly bought mild chili peppers and add to a marinade or do you prefer to roast them beforehand, then mince? I read that the roasting method is what you want to do to bring out more flavor or if you wish to freeze green chili portions for future use, which I also want to do.
The marinade called for 24 hours, but I just think that mincing them might not have imparted as much flavor as doing the roasting method. The chicken came out delicious BTW, I'm just looking to improve.
Do any of you just mince freshly bought mild chili peppers and add to a marinade or do you prefer to roast them beforehand, then mince? I read that the roasting method is what you want to do to bring out more flavor or if you wish to freeze green chili portions for future use, which I also want to do.
Last edited: