COOKING

Taming the Fire

Roast chili peppers to mellow their heat, then show off the sweetened flavors on the plate.

By Sheryl Julian and Julie Riven

December 10, 2006

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C omparing a roasted chili pepper with a raw one is a little like comparing a ripe fruit with a green one. In the roasted version, the fiery heat has mellowed, the taste is sweeter, and the texture is moist and fleshy. We tried this with chilies that are ordinarily too hot to bite into, cooking them all over until ... (Full article: 881 words)