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1. Roast the chiles over an open flame. Turn frequently with tongs to get the roasting as even as possible but don't worry if you can't get every nook and cranny. Try not to over-roast them, especially if you are roasting poblanos for chile rellenos. Note: If you have a lot to do, think about using the BBQ. |
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| 2. After the chiles are roasted, put them in a covered bowl or turn a bowl upside down over them to let the steam loosen the skins even more and cook the chiles a bit. Let them rest about 15-30 minutes. |  |
| 3. This chile has nice puckered skin that will come off easily! |  |
| 4. With a serrated knife (like a steak knife), gently "scrub" off the skin, avoiding any of the chiles flesh. Wipe the skin and charcoal on a paper towel and continue until most of the skin is gone. Don't worry about a few bits here and there. |  |
| 4a. If you're not making chile rellenos, make things easy on yourself by cutting off the tops and then cut one of the sides. You now have one big flat piece to start scraping. Save any juices (and there can be a lot), then remove the seeds and membrane and then scrape the skins. |  |
| 4a. This is a whole chile, suitable for stuffing, battering and deep frying. Look for the weakest part of the skin and cut a small slit. Pull out the seeds and membranes holding the seeds in place. |  |
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5. Slice the large pieces into strips (rajas). Look how juicy and gorgeous they are! You wouldn't want to rinse these under water, would you? These can be used as a condiment (as follows) or blended they make chile verde.
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| 6. Saute' some garlic and onion in oil. Here I've used a red onion, but traditionally it probably would be white, almost never yellow. Toss in some Mexican Organo, dried, if you have it. |  |
| 7. Now add the strips and warm through. Now wasn't his worth the little bit of effort? |  |
| Quesadilla- Add some rajas to cotija cheese on an artisan tortilla. No need for oil! Chiles and cotija are a natural combo! |   |
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