I run mine under the broiler if I can't use the grill, then peel them. Some I will freeze flat and whole on a cookie sheet, then bag once frozen, to use for stuffing, a la chile rellenos. Others I will cut into long strips about a half inch wide for another dish (rajas I think it is called?) The remainder I will chop up and pressure can in those very small 4 oz jam jars, and use throughout the year just like you do the diced green chiles in the tiny cans from the grocery store. I do pimentos the same way. I like to have them for chicken a la king and a few other dishes.
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