HOW TO PREPARE HATCH CHILIES
How to prepare, cook, freeze, and enjoy Hatch chilies.
Ingredients
- Hatch chilis however many you have
Instructions
- Either fire up your BBQ or heat your oven to 425°F degrees.
- Place your peppers in a single layer either on the grill or on a baking sheet.
- Cook the peppers until all the skin is darkened and blistered. This will depend on the size of the peppers and the heat of your BBQ. The last time I roasted Hatch chilies, it took 18 minutes in my oven, flipping them over half way through.
- As soon as you have achieved blistered, darkened peppers, place them in a paper or plastic bag to trap the heat and steam. Let them rest, covered until they cool.
- Once the peppers have cooled, put on some gloves and remove the blistered skin. The skins will easily pull off the chili with an occasional help from a rinse in water.
- After you’ve peeled the skin from the pepper, open the pepper and scrape the seeds out with a spoon. Discard the skin and seeds.
- Now the peppers are ready to be enjoyed but a whole box is a whole lot of peppers. Thankfully they freeze beautifully.
- To keep the best flavor freeze them as soon as possible after roasting. Ideally within a couple of hours.
- Place them on a baking sheet in shallow layers and freeze. Place one cup measures of frozen peppers in zippered freezer bags, squeeze the air out and seal. Freeze flat and stack to save space. Peppers can be stored safely in the freezer for 12-18 months.
Notes
You can make salsa, put them in cheeseburgers, pizza, burritos, soups, stews, casseroles, egg dishes, baked into bread, the list goes on and on.
Tried this recipe?Let us know how it was!