The hatch chile is tasty roasted and peeled by itself or chopped up for salsa, enchiladas, tacos, macaroni and cheese, etc. We roasted a bunch of peppers for the freezer. Now we will have winter dishes with summer flavor!
Directions:
Over direct flame (grill, fire, or stove top) lay fresh chiles on grill. You can also broil hatch chiles. Turn chiles frequently to allow skin to blister and become evenly charred. Be careful not to overcook flesh though. You want the hatch chile under the skin to be cooked, but not mushy. When ready put all chiles into a paper bag and roll top down to steam. You can also use a bowl and a kitchen towel. Once cool, peel the skin off. Your hatch chiles are ready to enjoy immediately.
If you choose to freeze your hatch chiles let cool after roasting and leave the skin on. When you defrost for future use you will peel the skin at that time. This preserves the flavor.
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