Toward the end of August, foodie radars start scanning for Hatch chiles. Devotees know it’s only a brief late-summer affair but if you roast and freeze them, they can be used later without sacrificing flavor or texture. Hatch chiles are meaty with a thick skin. But, the skin can be bitter if left so, so be sure to roast these peppers for the very best flavor!

Try these special chiles with our recipe for Hatch Chile Quesadillas (View Recipe)

Blistering
Blistering the chile will remove the tough, outer skin. The skin may then be removed before or after freezing.

Oven or Broiler Method
Place chiles in a hot oven or broiler at 400° F for 6-8 mintues or until skin blister
away from the flesh of the chile

Range-Top Method
Cover gas or electric burner with a layer of heavy wire mesh and place chiles on mesh once it’s hot. Remove once skin is blistered.

Outdoor Grill Method
Place chiles on a charcoal or gas grill about 5-6 inches above heat source. Remove once chile skin is blistered. After blistering, chill chiles immediately to ensure food safety.

Peeling after Blistering
Removal of the outer skin is easier after freezing. As you peel the chile, (either before or after freezing), remove seeds and veins. Clean all processing surfaces, equipment, and packaging containters.

Packaging
Unpeeled Chiles
Pack whole chiles in plastic bags or wrap in foil or freezer wrap. Remove all air and seal.

Peeled Chiles
Whole or diced, peeled chiles can be packaged in glass, metal, or plastic containers. Leave ½ inch of head space and seal.

Freezing and Storage
Freeze chiles immediately - they need to freeze within 24 hours. Store at 0° F and do not over pack the freezer.