Select plump fresh New Mexico-grown chile pods, either green or red. The
variety of the chile will determine how hot it is. (See “Chile—New
Mexico’s Fiery Soul” and the Nakayama Scale in _The Best from New Mexico
Kitchens_.) New Mexico #6 and Anaheim are two of the mildest varieties,
and Numex Big Jim rates #3 on a scale of 10. (The sizzling jalapeño is
only #7!)
Slit pods lengthwise and remove seeds and veins, which make chiles far
too hot for most palates. Place pods on a foil-lined cookie sheet under
broiler. Or place pods on outdoor grill. Roast pods, turning frequently
so they don’t burn. When chile skins are blistered and loose, remove
from fire (tongs would be handy for this) and cover with damp towels
until cool. Peel skins from stem downward. Chiles are then ready to use
or to freeze for the future. If you want to save your own skin from
being blistered by the chiles, you had better wear thin rubber gloves
while you work.