Hacking Hatch Chile Season

  Bright Green?

  Symmetrical?

  Mature?

  Smooth?

  Feeling Dense?

  Fresh?

  IF YOU OPTED FOR AN OVEN     OR BROILER METHOD...

Toss those green beauties on a cookie sheet and place them in a hot oven or broiler for 6 to 8 minutes, or until the skin blisters away from the flesh of the chile.

  IF YOU'RE ROLLING WITH A     RANGE-TOP METHOD

Cover a gas or electric burner with a layer of heavy wire mesh and place chiles on top, removing one the skin looks blistered and delicious.

  IF YOU'RE OPEN TO AN   OUTDOOR GRILLING METHOD...

Place chiles on a charcoal or gas grill for 5 to 6 minutes, about an inch above the main heat source. When the skin is blistered and crackling, your work is done.

 IF YOU'RE COMMITTED TO THE   COMAL METHOD...

Are you a Hatch Chile purist? No problem. Place several chiles on a hot comal, turning them as they reach their blackened destiny. 

1.   Using tongs, place roasted chiles in a plastic bag and seal.

2.   Let sit for 10 minutes, or until cool.

3.   Carefully remove the peppers from the bag and run under cool water. The skins will easily peel off.

HAVE TOO MANY CHILES? THERE'S NO SUCH THING. CLICK HERE TO READ MORE ABOUT FREEZING YOUR CHILES.