• Heat the broiler to 500 degrees.
• Wash and dry the chiles.
• Place the chiles on a foil lined baking sheet on the top rack. Broil for 6 minutes.
• Once blackened and blistered, flip the chiles over and continue to broil for an additional 5 minutes. If not blistered 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.
• Once cool to the touch, remove the chiles from the container and peel off the skin, cut off the stem and remove the seeds.
• Place the chiles in an airtight container and place in the fridge to use throughout the week.

Freezing Hatch Green Chiles

• Once the skin, stem and seeds have been removed, let the chiles come to room temperature.
• Place the chiles into a freezer safe bag and remove as much air from the bag as you can before sealing. Lay flat in the freezer.