Instructions

1. Choose chili peppers suited to your tastes. The California green chili, also called Anaheim or chili verde, is mild enough to suit most palates, while the jalapeno has a more intense heat. Many grocery stores will have signs next to the peppers indicating its place on the Scoville scale, which is a measure of a pepper's heat. Smaller peppers and those with thin skins can be blanched prior to marinating. Thicker skinned peppers can be blistered.

2. Bring a small pot of water to a boil to blanch smaller peppers. Rinse the peppers under running water and pat dry. Wearing your gloves, cut 2 or 3 small slits into each pepper. Larger chilies may be cut into smaller strips or pieces or left whole. Add the peppers to the boiling water and blanch for several minutes, or until the skins easily peel off. Once peeled, the peppers are ready to use in your marinade.

3. Preheat an oven to 400 degrees Fahrenheit to use the blister method to prepare peppers with thicker skins. Place the peppers on a baking tray and roast for 6 to 8 minutes, or until the skins start to blister. Remove the peppers, place in a paper bag and allow to cool. Placing the peppers in a bag steams the peppers somewhat, making it easier to peel off the skins. Once peeled and sliced, the peppers are now ready to marinate.

4. Combine the blanched or blistered peppers with the other ingredients called for in your recipe to marinate. Enjoy immediately or keep in an airtight container in your refrigerator for several weeks. If you want the peppers for longer keeping, follow the directions included with your canner to mix additional ingredients and can the peppers.