Give yourself a round of applause – you are now an official chile roasting expert!
Freezing Chiles: In the Southwest, we buy bushels of chiles each harvest season and roast all of them to keep in the freezer for up to 6 months. Simply roast them whole, do not remove the skins or stems, and seal them tightly in freezer baggies. Once thawed, the skins easily peel away and the chiles may then be prepped.
Check back with us for robust, flavorful low FODMAP green chile recipes such as chiles rellenos, green chile sauce, green chile burgers, poblano picnic salads, green chile desserts and many more delicious “chilehead” dishes.
Watch the video How To Prepare Chiles.
Buen provecho!
Monash Note: Although chiles (chillies) are generally low in FODMAPs, some people with IBS may be sensitive to the capsaicin they contain. Capsaicin is a natural compound that gives chiles their spicy quality. You may need to limit how much chile you eat if your IBS symptoms are triggered by spicy food.