Preparing Chili Peppers - Hatch, Anaheim, Poblano Recipe

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Preparing Chili Peppers - Hatch, Anaheim, Poblano

Nancy Lopez


This recipe comes from a little booklet of authentic Mexican Recipes of Lilia Bonilla Escajeda who resides in Amarillo, Texas. Her recipes are most like New Mexico cooking, which relies heavily on basic food ingredients.

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5 Min
20 Min


chili peppers


1Prick peppers with a fork to avoid popping.
2Place chilis on a hot griddle, grill or oven to roast. When evenly roasted, place between a moistened tea towel and put in a plastic zip lock bag to steam.
3After peppers have cooled remove skin from peppers, leaving stem. (remove stem if making the casserole)
4With a knife, cut a small slit in each pepper. This is the time to remove the seeds if you like milder tastes. (if making the casserole, slit all the way down to flatten)

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Mexican