How To Roast Hatch Chiles
Technique for roasting and removal of the pepper skin
Suggested Equipment
Ingredients
- 1 pound Hatch Green Chiles A pound of Hatch chile equals about 8 to 9.
Instructions
#1 Oven Broiler
- Preheat broiler. Place the chiles under the broiler for 6 to 8 minutes or until the skin blackens and blisters.
#2 Cowboy
- Heat a comal (the cast-iron griddle used to heat tortillas) or iron skillet. Place several chiles on it and turn until they blacken and blister.
#3 Rangetop
- Cover gas or electric burner with a layer of heavy wire mesh. Once the mesh is hot, place the chiles on top. Remove once the skins have blackened and blistered.
#4 Grill
- Place the chiles on a charcoal or gas grill about 5 to 6 inches above the heat source. Roasting until the skins have blackened and or blistered.
How To Remove Hatch Chile Skins
- Once the chiles are blistered and blackened all over, place them in a paper bag for about 10 minutes to steam. This process will complete the softening of the peppers' skins for easy removal. Put on a pair of kitchen gloves to protect the skin on your hands from the natural chile oils to ensure you do not burn yourself. Then take the chiles out of the bag, and remove the skins by running them under cool water and rubbing them gently. The skin should come right off.
Notes
Hatch Chile Storage:
Hatch chiles can be stored in an airtight container in the fridge for up to 2 weeks. You can also freeze them for later use. Recipe To TryHatch Green Chile and Potato Soup Recipe
This delicious soup is perfect for a chilly day. It's easy to make and packed with flavor. Ingredients:-5 cups chicken or vegetable stock
-1 ½ pounds Yukon gold potatoes, diced
-1 large onion, diced
-4 cloves garlic, minced
-2 tablespoons olive oil
-3 Hatch green chiles, diced
-1 teaspoon salt
-½ teaspoon black pepper
-1 cup half and half
-¼ cup chopped fresh cilantro
Instructions: 1. In a large pot, bring the stock to a boil. Add the potatoes, onion, garlic, olive oil, Hatch chiles, salt, and pepper. Simmer for 15-20 minutes until the potatoes are cooked.
2. Stir in half and half and cilantro. Serve hot.
2. Hatch Green Chile and Cheese Quesadillas Recipe
These quesadillas are packed with flavor and make a perfect appetizer or snack. Ingredients:
-8 ounces Monterey Jack cheese, shredded
-4 Hatch green chiles, diced
-6 tortillas
Instructions: 1. In a bowl, mix together the cheese and Hatch chiles.
2. Place two tortillas on a work surface. Divide the cheese mixture evenly among the tortillas and spread it out evenly. Top with the remaining tortillas. Press down gently to form quesadillas.
3. Heat a large skillet over medium heat. Cook the quesadillas for 2-3 minutes per side until they are golden brown and the cheese is melted. Serve hot.