Roasted Hatch Chiles

- Hatch chile peppers, washed and dried

Place chiles in a single layer on baking sheet(s) lined with foil. Under a broiler preheated to high, broil chiles until the skin begins to char and blister; turn chiles with tongs and continue to broil and turn peppers until all sides are 70-75% blistered (6-10 min. total). Transfer chiles to a bowl; tightly cover bowl with plastic wrap and let stand for 10-15 min. Pull the skins off the chiles (skin should come off easily; gently scrape flesh with a sharp knife if needed). Slit peppers lengthwise; gently scrape out seeds and light-colored membranes with a knife or spoon. Discard skins, seeds and membrane.

Tasty Tips:

  • You can also roast chiles directly on a grill or open flame; watch them closely and turn as needed to achieve even charring. Roast chiles directly on the grill, watching them closely and turning as needed.
  • Roasted chiles may be frozen for up to 1 year. Place cooled chiles in a single layer on a tray; once they have frozen solid, transfer to a storage container. Thaw in the refrigerator before using.