I never thought a Montana Girl would be posting a recipe on how to roast hatch chiles. Hatch chiles are native to New Mexico, as a matter of fact NM is revered for its Hatch chiles. When they are in season there is a wild crazy demand for them. Suddenly they are on every menu and every meal has them incorporated in one way or another.
Why all the hubbub for a green chile? One that looks similar to an Anaheim? I think it’s the scovil rating; a hatch chile seems to hit the mark for having just the right amount of heat. The kind of heat that doesn’t cover up the flavor but as soon as it cools; it has you craving for more.
I also think part of the hubbub (for anyone who’s into these delectable chiles) is that they haven’t been mass marketed. It has been kept a very much New Mexico/Southwest thing; a local specialty. Apparently that is going by the wayside. How else do you explain hatch chiles showing up in Great Falls, Montana?
Not one to question my fortune, once I spied them I quickly snatched up a bag and brought my $3 find home. Knowing that I wouldn’t have time to do anything with them right away but couldn’t let them sit and waste away; I decided to roast and freeze them until I had the time to make a meal worthy of the Hatch Chile.
Roasting a hatch chile is not different than roasting any other pepper in its most basic principle. I’ve never posted a how to roast peppers on TKW and thought it’s high time to get that rectified! It’s quite simple; the most difficult part is patience roasting (it goes quickly so you must stand attention at the broiler or grill) and peeling. No matter how well you roasty toasty your peppers, there’s always the little bits that like to stick.
For supplies you simply need a pan to roast in, tongs, bags (paper or zipper top), cutting board, paring knife and I highly recommend some disposable gloves. Especially if you are a subconscious face toucher, or plan on touching any delicate skin within the next 24 hours. I know myself and I knew that I am not a hands free zone and as soon as I can’t touch…I want too. Gloves are a must in my book.
I cooked my peppers under the broiler, my propane tank for my grill was currently being used for canning green beans. You can also do it on the stop top if you have a gas stove. That is fine for one or two peppers, but when you have a slew of them (how much is a slew?) I’d use the broiler or grill.
These baby’s get popped under the broiler until they were charred, but not burnt. We’re looking for dry crackly skin with some, I repeat some, char. Once char perfection is achieved, grab some tongs and toss them in a paper bag (or zipper lock bag if that’s what you have), seal them up and leave be for about 10 minutes.
The steam trapped in the bag helps release the skin from the “meat” of the pepper. Makes it easier to peel. Before you get to peeling, remember those gloves, unless you have amazing discipline, then skip it…live dangerously if you want.
Once we’ve separated the peels from the pepper, grab a paring knife, open up your chile, remove the top.
With that same knife, scrape up the seeds. Do the best you can, they stick like crazy to everything.
At his point you can use them or freeze them. Mine are languishing in the freezer now but I have some ideas that I’d like to try out when I’m not cooking for everyone else 😉 Remember this method works for all chiles!
Here are some recipes from the blogoshere that have caught my eye:
Hatch Chile and Corn Fritters by A Communal Table
Double the Hatch Chile Chilaquiles from Samantha at Little Ferraro Kitchen (lucky here she got hers all prepped and ready)
Queso Dip with Roasted Hatch Chiles from The Wicked Noodle
Stuffed Hatch Chile Cheeseburger by The Brewer and The Baker
Hatch Chile Chimichurri from Geez Louise