Roasted Fresh Hatch Chile Peppers

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Here is an easy guide for roasting hatch green chiles at home in your oven. Then we show how to freeze roasted green chiles in small portions for later use.

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Freeze the roasted chiles whole. After roasting them, let them cool and place the chiles in a single layer in a ziptop freezer bag. (This is how my gift box of Hatch chiles were frozen.) You can remove 1 or more at a time from the freezer as you need them. Peel them before freezing them if you like, although it's fine to leave the peel on and.

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Roasting in the Oven. Wash your fresh Hatch chiles in a large colander. Pat them dry with a paper towel. Line a large cookie sheet with parchment paper. (You can also use aluminum foil, but the peppers tend to stick more to foil than to parchment.) Spread the peppers in a single layer on the paper.

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Place an oven rack at the uppermost spot in your oven. Preheat the broiler. Lightly spray avocado oil on a baking sheet lined with aluminum foil. Place chiles on the foil in a row; lightly spray them and place under the broiler. Avocado oil spray, 12 Hatch chiles. Check the chiles every couple of minutes.

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Line a rimmed baking sheet with aluminum foil. Spread the Hatch green chiles out on the prepared baking sheet. Place in the oven and broil 6-8 minutes or until blackened, keeping an eye on the chiles. Flip the chiles over with tongs. Return to the oven and broil 5-7 minutes on the second side until blackened.

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Place the top rack of the oven about 5 inches from the broiler. Heat the broiler to about 450°F. Place chiles on a baking sheet, and place it under the broiler. Roast the chiles, rotating every 3-5 minutes, until the skin is blistered all over. Careful not to burn it though, as this will make the chiles hard to peel.

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Rinse and dry chile peppers. Char outsides, on a grill or over the flame of a gas stove. Be careful! Place in a plastic bag and seal to create steam. Remove and carefully peel off skin. Remove seeds. Rinse and drain. Pay dry. Place in a airtight plastic bag, remove as much air as possible.

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Spray them lightly with water. Place them in the freezer and allow them to freeze for a few hours minimum. Remove them from the freezer and place them in plastic bags. They should stay separate (much like frozen fish filets) so that you can remove individual chiles when you are ready to cook them. Suck as much air out as possible before sealing.

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How to freeze 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. *an optional freezing technique is to vacuum seal the Hatch green chiles.

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How to roast Hatch chile in the oven. Heat the oven broil. Lightly coat the chiles with a neutral oil and place the chiles in an oven safe dish. Place the dish as close as you can to the broil element at the top of the stove. Roast the peppers for 5-8 minutes, keeping an eye on the chiles.

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Place hatch chiles on a baking sheet in a single layer. Turn your oven on the "broil" setting. Place baking sheet under the broiler for 6-8 minutes, until the skin has blackened. Remove baking sheet from the oven and flip over each pepper using tongs. Bake an additional 6-8 minutes, until this side of the pepper has also blackened.

How to Roast and Freeze Hatch Green Chiles

Position a rack 4 to 6 inches below the heating element of your broiler and heat the broiler. Wash and dry the chiles. Rinse the chiles and dry them with a towel. Place the chiles on a baking sheet. Arrange the chiles in a single layer on an aluminum foil-lined baking sheet (s). Roast the chiles on one side.

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Step 2: Wash and prepare the chilies. Step 3: Blanch the Hatch chilies. Step 4: Arrange the chilies for freezing. Step 5: Flash-freeze the Hatch chilies. Step 6: Package and seal the Hatch chilies. Step 7: Label and date the packages. Step 8: Store in the freezer.

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Here is a step-by-step guide on how to freeze hatch peppers: Step 1: Select and prepare fresh hatch peppers. Step 2: Decide on the desired form. Step 3: Blanch the hatch peppers. Step 4: Remove the skins and seeds (optional) Step 5: Package the hatch peppers. Step 6: Freeze the hatch peppers.

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To Cook Hatch Peppers on a Gas Stove: Turn the burner (or burners) to medium-high. Place the chiles directly on the burner, and roast until the bottoms are blistered and blackened in spots, about 4 minutes. Turn the chiles over and roast until the other sides are blistered and blackened in spots. Use tongs to transfer the chiles to a bowl, and.

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Once the skin has blistered, remove from the heat source, and place on a flat surface. For a firm, crisp pepper, dip in ice water just after removing from heat. For a more tender pepper, cover.