ROASTING

Last week I made mention of roasting chilies. Today I realized that maybe you don't know exactly what the process is when roasting chilies. You may think just throw them under the broiler and your done, well not exactly. 

ONE: you roast the chili on what is called a COMAL(cast iron skillet) on all sides until the chili is really soft and chard.  


TWO: let the chili cool in a bowl 


TRES: when the chili is cool you run the chili under cool water and strip the outside skin.  Then remove the stem and seeds inside. 


IF you want a salsa or meal that is not spicy then you should remove the seeds entirely, but if you want a bit of kick I say just throw a few in the meal you are preparing. Give it a go and see what happens.