October 14, 2016

How to Roast Green Chiles

Despite Colorado making a couple of random statements to get in the press, it is widely known that New Mexico is the land of green chile. Every fall, we buy in bulk and have them roasted (fall in New Mexico means seeing big roasting drums everywhere). Once you do that, as a family we would commence with the bagging process and store in the family freezer. This year, we roasted the chile ourselves with my husband's family. The savings is significant seeing how easy roasting chiles yourself is!


All you have to do is turn up the grill and roast the chiles directly on the grill. Watch them closely with some tongs and turn them over as needed. I know people also use the broiler method in the oven, but to me, I don't want to warm up my house nor put all of that chile smell (cause it is strong!) in my house.

With a good roast, most of the skin on your beautifully bright green chiles should be a blistering looking black.

After you roast, place them on a baking sheet to cool slightly. Chiles should cool to just above room temperature before you bag them. If you bag them too hot, the chiles get steamed and the newly roasted skin will come off.

Once cool, we like to place in gallon and quart sized freezer bags. I place them in there whole. The flavor profile keeping the roasted skin and the seeds makes for fresher chiles no matter what time of year you take them out of the freezer.

Best part, chile is easy to thaw under hot water or in the microwave. Chile goes so fast in my house that I have never had them be frozen past one year, so I truly do not know how long the last stored frozen. Bottom line...at least one year.

How to enjoy this chile you ask? How about Enchiladas, Green Chile Stew, Green Chile Meat Burritos, Huevos Rancheros, Cream Cheese Green Chile Crescent Rolls, or even some Green Chile Mac and Cheese. The possibilities are endless!


Have you ever roasted your own green chile?
What are some of your favorite chile recipes?

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