On Aug 27, 5:04 am, "Bob Terwilliger" >
wrote:
> Om wrote:
> >> You can loosen the peel by frying or broiling them, then letting them sit
> >> in a covered bowl for fifteen minutes or so. But what's wrong with using
> >> your blowtorch?
>
> > Nothing.
> > I just need a fire safe surface to do it on. I'd rather not risk my
> > glass top stove. I'd have to torch outside and the weather right now is
> > miserable and there are tons of skeeters.
>
> > I like the idea of just lightly frying them.
>
> > Would blanching work like doing tomatoes?
> > I've never tried that, but it sounds easier if it'd work.
> > Peeling tomatoes is a breeze.
>
> I think boiling water isn't hot enough to loosen the skin on chiles. You
> probably need something that can be heated to 350F or so.

I use my little toaster oven. It works nicely.
NM chilies are a joy.
>
> Bob

--Bryan