from the archives
Fall is in the air! That means that Hatch Green Chilies are in season and should be on sale between $0.39 – $0.69 per pound. I like to buy in bulk, roast them and then freeze to use all year.
Not only is roasting your own chilies cost effective, but the flavor is so much better than canned.
The Hubs loves them in his burritos, atop burgers and I add them to casseroles for a bit of pizazz.
How to Roast Your Own Green Chilies
Step 1 – Pick the fleshiest green chilies you can find.
Note: Some tutorials recommend roasting the whole chili and then removing the stems and seeds. I find this to be more difficult and time consuming so I remove them before roasting.
Tip: I roast mine only until they are dark brown I find that if I roast them until blackened, sometimes they dry up and I get less product.
Step 5 – Remove from oven and place in large container, cover with a towel and let steam for awhile.
Step 6 – Peel blackened skins away from chili flesh. Be sure to wear gloves to protect your hands (trust me, don’t ignore this part). The skin should peel easily. If you have areas that won’t peel, use a sharp knife to gently scrape flesh from skin.
This is what you should have when you’re done.
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