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OPEN ANY WINDOWS AND DOORS IF POSSIBLE AND TURN ON YOUR CEILING AND OVEN FANS!
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TRUST ME FOLKS!
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IT CAN GET STOUT!
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:0)
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Place fresh chiles on gas stove or grill.
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Fire until skins are bubbling, blackened, charred and popping but not burnt.
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Too long of roasting time will make your chiles mushy.
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Turn frequently until all sides are blackened and charred.
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Wearing plastic gloves, place chiles in Ziplock bag [or even a tall, wine bottle style paper bag-taller is better for steaming these] and seal them airtight until they've fully sweated off their skins.
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About 15 minutes or until they've just slightly cooled.
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While still warm, peel, de-seed [if desired] and chop chiles by hand.
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DO NOT rinse chilies under water to fully clean skins!
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You'll strip them of that fantastic roasted flavor!
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Know that small pieces of skins left on your chiles are harmless and will only serve to enhance your flavor.
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You can also freeze these Hatch Green Chiles in your Ziplock bag safely for months, peeled or unpeeled.
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Dried Green Chile Cost: About $11.00 per 1/2 pound and is available in Mild, Hot & Extra Hot.
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Know that the Extra Hot is much harder to come by and is usually on backorder.
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New Mexico Chile & Ristra NewMexicoChileAndRistra.com 1-(505)-603-3359
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Use your roasted chiles anyway you'd like.
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Seeds left in for more adventurous pallets?
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Or, in stews, soups, chile verdes, with smothered burritos, over omelets, in breads, etc.
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Listed below are several delicious and flat out memorable green chile recipe ideas for you to peruse and try out.
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Enjoy!
