Monday, August 24, 2015

How To Roast and Freeze Hatch Green Chiles(picture heavy)

This was my first time to buy and roast the 'famous' hatch green chilies.  This year they are HOT, so I used gloves when peeling and chopping.  I did chop and freeze the chilies in 1/4 c quanities(see last picture)



How To Roast and Freeze Hatch Green Chiles


 
12 fresh hatch green chiles (Beth had more this this)
1 silpat liner
1 rimmed baking sheet
1 large ziptop plastic bag

Look over chiles and wash off any dirt, etc.

Put silpat onto  rimmed baking sheet and add peppers to the baking sheet. You can keep the chiles close together so don't worry if they are touching. Just making sure they are not laying on top of each other.

If you have an electric oven turn your broiler to high and move your oven rack up to the second to the highest spot. Add your peppers into the oven and place on the top rack. Keep the door slightly ajar and watch for the peppers to start looking black and blistered on the top.

Once they are ready remove the peppers, flip and add back to the oven and broil until the other side is black and blistered.

If you have a gas range you can either char the peppers once at a time over an open flame or use the broiler at the bottom. Keep a close eye so they do not catch on fire. You can also use a grill to get them charred and blistered.

Once your peppers are blackened add them to a large ziptop baggie. Seal and let sit for about 30 minutes to steam.

Remove the peppers from the bag and peel off the skin. It should come off fairly easy.
Once all the peppers have been peeled cut them down the middle and scrape out the seeds.***use gloves at this step 

After all the seeds have been removed you can cut off the tops and either store your chiles in the fridge (or freezer) whole or diced. The peppers will stay fresh in the fridge for about a week.

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