Why roast green chiles?
Because the flavor of roasted green chiles is amazing; they’re just so much better roasted than raw.
Charring the outside infuses the chile inside with flavor.
Elise Bauer
We remove the char because, well, who wants to eat all those burned bits?
In New Mexico green chiles are roasted by the dozens inbig mesh tumblersthat turn over an open flame below.
For those of us without the industrial-sized roasting contraptions, there are more practical options!
Elise Bauer
Note with each method we are charring whole chiles.
Keep them covered for about 5 to 10 minutes.
Then just use your hands or a paper towel to wipe off the blackened bits.
Elise Bauer
Just let them cool down a bit, put them in a freezer bag, and freeze.
This way the chiles will absorb more of that roasted flavor while they freeze.
Once you defrost them, the charred bits will slide right off.
Elise Bauer
Safety Tips When Handling Chiles
Use Your Roasted Chiles In These Recipes!
Balance the chile pepper directly on the metal grates over the gas burner.
Repeat until the chile gets blistered or charred on all sides.
Elise Bauer
Obviously you should probably pay close attention to the chile.
It should just blister and char a bit, not catch fire.
Using this method you’ve got the option to roast several chiles at the same time.
Elise Bauer
When you defrost them, the blackened skins will peel right off!
If you oughta use the chiles right away, continue with the instructions.
Let the chiles sit for 5 or 10 minutes.
Elise Bauer
The steam from the hot chile will help the peel come off more easily.
Remove the chile from the bowl.
Use your fingers or a damp towel or damp paper towel to rub off the charred peel.
Elise Bauer
You may find it easier to do this over a sink because it can get rather messy.
Place in a covered container and refrigerate.
The chile will keep for several days in the fridge.
Elise Bauer
Frozen chiles will last for several months.
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