There are four ways to roast your chiles: on your outdoor grill, in a hot saute pan, on your gas burner, or in the Native American orno oven. It's important to make sure that the peppers are really blackened. You don't have to add anything to the chiles before cooking. Just fire up the heat and roast those peppers.Once they are blackened, the chile peppers need to sweat. To do this, place the cooked peppers in a plastic bag and seal it for about 15 to 20 minutes. Then remove the peppers and peel off the skins. Chef Loretta suggests that you peel the skins without water because it can wash away some of the pepper's spicy flavor. If you have sensitive hands, it's best to use gloves when peeling back the skins. If you do not use gloves, make sure that you wash your hands thoroughly before touching your eyes.
The next step in roasting chiles is to pull out the seeds and veins to reduce the heat. To do this, take a knife and slide it along the edges of the peeled chiles. Next, just chop them up. They're great for making salsa or Loretta's famous enchilada sauce.
To make the enchilada sauce, saute a few onions; then add them to some roasted chiles. Next, sprinkle a touch of Mexican oregano and a squeeze of lime onto the chiles. Cook until warm and add a little bit of oil. And there you have it: a delicious enchilada sauce from the heart of New Mexico.
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