HOW TO PREPARE HATCH CHILIES

How to prepare, cook, freeze, and enjoy Hatch chilies.

Servings:

Author:

Prep Time
30 minutes

Cook/Grill time
20 minutes

Total Time
50 minutes

Meal Prep Pantry Staple

American

Dairy Free Vegetarian Gluten Free Vegetable How To condiments Ketogenic

Instructions

1 Either fire up your BBQ or heat your oven to 425°F degrees.
2 Place your peppers in a single layer either on the grill or on a baking sheet.
3 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.
4 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.
5 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.
6 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.
7 Now the peppers are ready to be enjoyed but a whole box is a whole lot of
peppers. Thankfully they freeze beautifully.
8 To keep the best flavor freeze them as soon as possible after roasting. Ideally
within a couple of hours.
9 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.