August is Hatch green chile season and is the only time to purchase these chiles fresh. They are available throughout the year in a canned option, but those leave a lot to be desired when compared to home roasted Hatch green chiles. There are several ways to prepare Hatch chiles, but the goal of each of them is to remove the skin. This is my method for broiling Hatch chiles. You can get a similar result with a little extra flavor by doing this on the grill, but this broiler method is quick and easy.
for the Broiled Hatch Green Chiles recipe click here
When choosing green chiles to purchase, look for chiles that are a bright green color, flat and symmetrical shape, heavy in weight, firm to the squeeze and smooth to the touch.
Heat the broiler to 500 degrees.
Wash and dry the chiles. Then place the chiles on a foil lined baking sheet on the top rack. Broil for 6 minutes
After the allotted time, check the chiles. If blackened and blistered, flip the chiles over and continue to broil for an additional 5 minutes. If not blackened enough, broil for an addition 1 minute.
Once the chiles are well blistered (the chiles need to be blistered all over, this helps to loosen the skin) place in a airtight container (or zip-close bag) and let cool for about 15 minutes. This process captures steam and continues to loosen the skin from the meat.
Place the chiles in an airtight container and place in the fridge to use throughout the week.
If your intention is to freeze the hatch green chiles, place the skinned and seeded chiles into a plastic bag (zip lock or vacuum sealed works). Remove as much air from the bag as you can before sealing. Lay flat in the freezer.
Come January when you crave the unmistakable Hatch flavor, forage in the freezer, thaw and enjoy with these recipes: