I fired up my largest charcoal grill and got to work. Batch after batch, I roasted the Hatch chiles until lightly charred.
Course Side
Cuisine American
Keyword peppers, roasted
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Servings 2pounds
Calories 245kcal
Author Mike
Ingredients
4poundsHatch chilesrinsed, patted dry
Instructions
Fire up a grill for direct cooking. If using a gas grill add a few wood chunks or shavings to add a smoky flavor.
Place the chiles directly over the fire.
Roast the chiles until mostly blackened and slightly charred on all sides, rotating as needed. I tried to get the peppers about 80% charred so that they still had some of their pepper texture.
If using the peppers immediately
Place peppers in a large resealable bag, container, or bowl covered with plastic wrap.
Let sit for at least 15 minutes and then remove the stems, membranes, and seeds. Peel off the skin but do not rinse under running water.
If saving to freeze
Place the peppers in large resealable bags.
Seal and let sit out until cooled.
Open the bags and remove as much air as possible. Re-seal and freeze until needed.
To use, thaw the peppers then remove the stems, membranes, and seeds. Peel off the skin but do not place under running water.