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How to Roast Green Chiles at Home
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Cook Time:
10 minutes
Total Time:
10 minutes
Roast fresh Hatch, Anaheim, and poblano green chiles at home effortlessly!
Ingredients:
  • Raw chile peppers - Anaheim, Hatch, poblano, or jalapeño
Instructions:
  • Char the chile over high flame: Place the chile directly on the gas burner grates on high heat until the skin bubbles and blackens, approximately 1 minute.
  • Char chiles on all sides: Using tongs or your fingers, rotate the chile until all sides are blistered or charred. Be attentive to prevent burning. You can roast multiple chiles at once by charring at least 2 per burner. Once roasted, let them cool, place in a freezer bag, remove air, and freeze. To use immediately, proceed to next step.
  • Steam chile to loosen peel: Enclose the chile in a bowl covered with a plate or seal it in a brown paper bag. Allow the chile to rest for 5-10 minutes, using the steam to facilitate easy peeling.
  • Peel the charred skin off the chile by rubbing it with your fingers or a damp towel, preferably over a sink to avoid mess. Avoid washing the chile directly to preserve its flavor.
  • Prepare the chile: Slice the side of the chile, removing and discarding the stem, seeds, and veins. Store in a covered container in the refrigerator for up to several days, or place in a freezer bag, removing the air, and freeze for several months.

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