I've never had roasted chile. What does it do to the flavor?
It changes from a raw flavor to a cooked flavor. It's kind of like the difference between raw green beans and cooked green beans. How does one describe flavor? I always have difficulty with that unless there is a smokey element or something like that added.
CF and Conan like to smoke them over a wood fire like the centuries old tradition but most modern roasters are propane fired. The skins are charred and become easy to peel off like blanched tomatoes.
Get a few Anaheim type chiles from Reasor's or even WalMart. If you have a gas stove, hit the chiles directly with the flame from the burner. You might even use a propane torch. The object is to charr the skin but not burn up the chile. I believe some people put the chiles in a skillet without any oil etc and turn them frequently, again just trying to charr the skin but not really cook the chile.
Another possibility is to fire up the backyard grill and put some chiles in it. I roast Jalapenos along side the pork chops / chicken...... Then I don't worry about peeling the skin.
Try it, you'll like it.
