24 Jul Hacking Hatch Chile Season
Are your chiles…
The flatter the chile, the easier it will be to roast evenly.
If You Opted for an Oven or Broiler Method…
Toss those green beauties on a cookie sheet and place them in a hot oven or broiler for 6 to 8 minutes, or until the skin blisters away from the flesh of the chile.
If You’re Rolling with a Range-Top Method…
Cover a gas or electric burner with a layer of heavy wire mesh and place chiles on top, removing once the skin looks blistered and delicious.
If You’re Open to an Outdoor Grilling Method…
Place chiles on a charcoal or gas grill for 5 to 6 minutes, about an inch above the main heat source. When the skin is blistered and crackling, your work is done.
If You’re Committed to the Comal Method…
Are you a Hatch chile purist? No problem. Place several chiles on a hot comal, turning them as they reach their blackened destiny. (Psst! A comal is a pan used to make authentic tortillas.)
Hungry for a Hands-Free Method?
We’ll roast ‘em for you in-store. It’s absolutely free (and even more fun).
- Using tongs, place roasted chiles in a plastic bag and seal.
- Let sit for 10 minutes or until cool.
- Carefully remove the peppers from the bag and run under cool water. The skins will easily peel off.