Grilled Chilies

In salsa there is nothing like using fresh roasted chilies.  The smoky aroma and flavor is an important touch.

12 - green chilies (your choice)

Preheat grill to medium to high heat.

• Use mesquite chips both on the charcoal or gas grill method.

• Place chiles in a metal cooking basket.  When chilies begin to blister and darken turn over.  You want to darken all sides.

• Remove from grill and place in paper or plastic bag to steam for 10 minutes.  You want the chiles cool to the touch.

• Hold chiles by the stem and gently peel the charred skin from the flesh.

• Split the chiles and gently remove the seeds.  Store in the refrigerator if not using right then.