A New Mexico favorite!
Once green chilie can be harvested from the vine, it is washed and pierced with a fork to help ventilate and cook through. On high heat, a small mist of olive oil and an old seasoned cast iron pan, arrange the chilies evenly spaced apart. You will start to hear a few small pops then aroma will FILL your kitchen! Turn each chile over and a brown /black char appears. Cook all sides until they are soft and equally charred. Immediately place in a basket wrapped with towels to allow softening and cooking. Once cool, peel, seed and ENJOY!!