I realize this information may be redundant with posts in other threads, but I thought I would take the opportunity to isolate and lay out the technique for roasting Green Chilies. If nothing else, hopefully this information will entice others to try real New Mexico chilies - they are amazing! This technique can be used with any other pepper that has a waxy skin as well.
Build a hot fire and place the chilies directly over the hot coals:
Burn them good. You want to try and blacken all the skin on the chilie - it will make peeling much easier. Many people under cook them which will only make peeling more difficult
Let the chilies cool just slightly, and put them in a thick (freezer) bag and seal it closed. Your only concern here is melting the plastic - I suggest waiting 3-5 minutes before putting them in the bag, and make sure you use stout plastic bags. Once sealed, let the chilies rest in the sealed bag for 15 minutes. The steam will loosen the skin on the pepper:
Once out of the bag, simply peel the skins off. WARNING - do not touch your face while peeling chilies. The oils will burn your eyes, lips, etc. I made this mistake once - never again. Some people even use gloves while handling chilies, but I find that rinsing your hands from time to time will do.:
Once peeled, open the chilies and strip out the membrane and seeds to the extent possible. You will not be able to get all the seeds, but that is OK. Resist rinsing the chilies - you want to keep the oils, they provide flavor. If you rinse them you will end up with flavorless chilie (like that stuff you buy in cans):
I dice them up and either use over the next couple of days, or seal them in vacuum bags and freeze them for later. Diced chile can be used for a multitude of things. Some of my favorites: In eggs, on burgers, in soups/stews, with cream cheese and crackers, and baked in homemade bread.
Enjoy!
Winz
Topic: Hatch Green Chili Roasting (Read 4976 times)
