Anaheim Peppers + Roasting Steps

Roasting on the gas stove

1. Light the burner over medium heat and arrange the peppers directly on the flame with the help of tongs.
2. Roast for about 5 minutes, turning the peppers with the tongs as your skin blisters, until it is roasted evenly on all sides.

Roasting on a comal/griddle

1. Line a comal or nonstick griddle with aluminium foil and heat over medium heat.
2. Roast the peppers for about 20 minutes, turning as the skin blisters and it burns completely on all sides.

Roasting in the oven

1. Preheat oven at 400 degrees and line a baking sheet with aluminium foil.
2. Brush the peppers with olive oil (optional) and place the peppers on the baking sheet and roast for about 40 minutes.
3. Turn the peppers once in the middle of the process, and bake until the pepper's skin looks charred. Remove from oven and set to cool for 1 minute.

How to peel

1. Place the peppers in a bowl and cover with cover with a kitchen towel and a flat object (I use a plate) to seal the bowl. Another option is to place them in a plastic bag and close it tightly to retain the steam.
2. After 15 minutes or so, it will be time to peel them by pulling the skin off with your fingers.

To devein

1. Using a sharp knife, remove the stem. Cut the peppers vertically from top to bottom and open. 
2. Remove the veins and seeds with by scraping the sides with the knife. 
3.  Cut them according to the instructions in the recipe you'll be using them for.