A reader asked if I would write about parching green chiles.
“Parching” simply means exposing the tough chile skins to high heat, which helps them separate from the fleshy body of the chile. This can be done in a gas outdoor rotating tumbler, on a barbeque grill, under an oven broiler, on an indoor gas stove-top grill, or on an electric stove-top burner.
You can buy chiles in grocery stores and from vendors that have been “parched” or “fire roasted” then frozen or canned, plus tumbler roasted fresh at time of purchase. These are fine for including in most “cooked” dishes. However, color and crisp texture downgrade in such processing, and these chiles will NOT “do you proud” in fresh creations where such qualities are a must. Spend a few minutes of time and learn to parch your own at home for these dishes.
NM type green chiles, (also called "Anaheim's") and Poblanos (also called "Pasilla's") are large mild-to-hot green chiles which are parched before eating. These common chiles can be found fresh in most grocery stores. I was in rural Oklahoma last year and saw both types in the fresh produce section of the local WalMart! Another source for fresh green chiles is farmer's markets. Green chiles are high in Vit C, plus they contain capsaicins, which have many known health benefits.
When you select fresh green chiles look for: green stems, a crisp feel, and shiny skin without wrinkles. If they are somewhat flat and uniform in shape, they will parch more evenly. The fresher they are, the easier it will be to remove the skin after parching.
First, rinse the chiles, and pierce the stem end with a knife, so that they will not explode when heated. Lay chiles on a preheated mod-to-high heat grill or broiler rack, about 4-6 inches from the heat source. You also may place them directly on a flat electric stove-top burner.
The dark green broad shouldered chiles pictured below are Poblanos. The lighter narrow shouldered ones are NM green chiles.
Turn chiles with tongs when they begin to “pop” and the skins brown. Be careful not to burn, or over cook. The goal is to release the skin; NOT cook the flesh of the chile.
When evenly parched, toss chiles into cold water to halt the cooking process, retain bright color, crispness, and their heat sensitive vitamin content.
When cool, remove skins and they are ready to use.
You may want to buy seeds and grow your own chiles, in hot, well drained sandy soil.
Annually I parch and freeze 20-30 lbs of NM green chiles for "off season" use. Since we have limited garden space, my husband and I travel to Willcox, AZ where we select and pick chiles in the fields at Apple Annie’s Orchard, Produce, & Pumpkins . It’s a nice well run farm with a plethora of produce. Their produce & harvest schedule is on the website.
There are other good produce farms, orchards, and beaucoup wine vineyards to visit in the Willcox area.
The southeastern part of AZ is a premier birding area, so an enticing rural place for a getaway.
In the next post I will share pictures of some easy FRESH parched chile creations! Janet
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