Select large, firm, smooth-skinned chiles. Rinse & dry chiles. Make a small
hole in each to allow steam to escape. Place chiles on foil covered shallow
pan & set it 4-6 inches below broiler flame. Roast chiles, turning often,
until they are well blistered. Remove from pan, place in a bowl & cover
with a cold, damp towel to steam for 10 minutes. Starting at stem end, peel
the outer skin. Remove stem & seeds. If using for rellenos, leave stem
intact. The chiles are now ready to be used in any recipe or for freezing.
Chiles may be frozen after blistering; skins slip off easily when thawed.

From the The Bliss of Cooking Returns, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,