hot enough for ya?
This morning I tried to blister Hatch chiles for the first time. I don't really know what it means to "blister" chiles, except that it has something to do with separating the skin from the meat of the chile and that it requires use of a broiler. According to the directions from New Mexico State University's Agricultural Extension office that Central Market was handing out, however, it's easier to peel them after freezing the chiles. So, basically, this means that I won't know for six months or so whether I did it right. They turned brown. My house smells like green chiles. I'm sure it's close enough.