the skin on chiles is pretty thick and unpleasant (waxy, hard, flavorless). ideally you want to blacken the hell out of the chile exterior. depending on recip

the skin on chiles is pretty thick and unpleasant (waxy, hard, flavorless). ideally you want to blacken the hell out of the chile exterior. depending on recipe you either peel the chiles at that point or just use them as-is.