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I have had great luck with roasting directly over my gas stove burners. . .

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Posted to Thread #30458 at 9:02 pm on Aug 26, 2018

Of course you need a gas stove. I have never done more than a couple of pounds,

I do know that your heat source needs to be hot, HOT, direct and you need to watch them and turn and turn and turn to scorch the skins but not over cook the chile flesh.


A Proud "Master Food Preserver San Bernardino County" since 1996!


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