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Hi this is Dave for Expert Village and today were making southwestern chili so now this
is a step that you don't necessarily need but adds tons of flavor to your chili. So
this is our cosia and what we want to do is if you have a gas range great this happens
to be electric but it'll still work as well. But if you want to roast it outdoors in your
barbecue that'll work too the idea is you want to take the skin off these and roast
your nice pepper, so I just put it straight on there. It'll start to blackening char that
outside of it and then you'll just kind of turn it over you can do it with your hand
if you have tongs that's fine too. But you can see it starts to get a little blackening
on the outside and that's going to take away that skin from the outside your just going
to have the meat of the chili and we'll show you how to put in a paper bag that will start
steaming the outer side out. So you just keep turning it see the little scorching on the
outside that's exactly what your looking for. Now you can see that the cosia chili has been
the chili gets really tender here and now what you want to do is go ahead and turn off
your stove, just go ahead and grab this with your tongs and just throw it right in the
bag and then you close it. Just leave it in there for a little while the steam will cause
the skin to get loose and we'll just peel that right off and it seems like a lot of
work, but your going to see just how wonderful this taste when it's in your chili.