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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rinse the pepper. | 2. Stick the pepper on a metal skewer or long handled fork. | 3. Hold pepper close to the gas range flame (a small kitchen torch such as is used for crème brulee is also acceptable, but using a range is safer). | 4. When the pepper begins to blister, rotate; continue rotating until entire pepper is blistered and charred*. | 5. Place the roasted pepper directly into a Ziploc and seal. | 6. After 15 minutes, rinse the pepper under small stream of cold water. | 7. Rub the pepper thoroughly until all the skin has come off, or carefully scrape skin with a butter knife to remove. | 8. *Note:the amount of charring is open to debate; some people prefer them evenly darkened but not blackened, but others prefer them very charred- you'll need to experiment and decide for yourself. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bell pepper				-	-	-	-
				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.