Roasted Peppers and Tomatillos

Myfoodbook is my way of sharing a deep love of food and how it is made.

Here I am raosting peppers and tomatillos for a mexican food fest at a freinds birthday party.

I have Pasilla chile peppers, Jalapenos and Tomatillos. All were used in various recipes including Salsa, Enchiladas and sauces.

Why roast them?

First, roasting (charing the skin) allows me to remove the skin (leaving the pepper easier to chew/chop) and partialy cooks the meat of the chille. Roasting also imparts a slight smokey flavor.

Here they have been placed in a bath of ice to help seperate the skin and stop the cooking process.