Love New Mexican foods.
Really!
Red chili.
Green chili.
"Christmas on the side."
Posole.
Stuffed sopapillas.
All of it!
For years, we have enjoyed roasted hatch chilies during "roasting season."
Sometimes, we've been in New Mexico and have brought them back with us.
Other times, we've over-paid for them and purchased the roasted chilies from a local Texas grocery store.
Then there are times when we buy the chilies and roast them ourselves.
It's not hard.
It's a little time consuming.
But the end result is satisfying and tasty!
This season, the Mr. purchased five pounds of hatch chilies and we did the work ourselves.
Five pounds sounds like a lot.
But it isn't.
Sadly.
We were able to fill one quart jar of roasted chopped chilies.
Now, when you buy hatch chilies, you need to know if you are getting mild or hot chilies.
There is a difference.
Hot . . .is, well, HOT!
I honestly think we have a mix.
Which is fine with me and the Mr., but our girl cherub doesn't eat them because it's a little too warm for her preference.
The recipe today will be through pictures.
You'll see we are using our grill.
But you can certainly use your gas stove or the broiler setting on your oven.
Over high heat on the grill, or on broil in your oven,
place the peppers in a single layer and cook until the skin begins
to blister. That dark charring is exactly what you want! Turn the peppers until
they are fully roasted.
Once the peppers are charred, place the hot peppers in a brown paper sack.
Don't "stuff" the sack full, but you can certainly put several peppers in one sack.
Because the peppers are hot, and will create steam, place the sack on a rimmed cookie
sheet to help with a soggy bottom sack!
Fold the sack down on itself so that the steam is trapped. Allow the peppers to cool in the
sack for at least 30 minutes. This will allow the charred skin to release,
which will make peeling the peppers so much easier!
We poured all of the roasted chilies onto the cookie sheet
and began removing the charred skin. You may thing, "do I really need to remove the charred skin?" My answer is yes! That pepper skin is tough and honestly isn't pleasant to chew. Just sayin'!
Using a knife, cut off the stem and make a slit down the pepper to be able to open the pepper so that it will lie flat. Using the back of a spoon, gently scoop the seeds out of the pepper. You will probably not be able to remove every single seed, but remove as many as you can, as biting into a seed isn't always pleasant.
Once the stem and seeds are removed, chop the roasted
peppers into whatever size you prefer. Place the chopped peppers into a glass jar if you're going to use immediately, or into a freezer bag if you want to practice self-control and savor the fruits of your labor! We opted for the jar, to keep in the refrigerator. But if you plan to do this, make sure you're going to consume the peppers within a week or two. Otherwise, freeze the roasted and chopped peppers in smaller quantities that you can use.
Really!
Red chili.
Green chili.
"Christmas on the side."
Posole.
Stuffed sopapillas.
All of it!
For years, we have enjoyed roasted hatch chilies during "roasting season."
Sometimes, we've been in New Mexico and have brought them back with us.
Other times, we've over-paid for them and purchased the roasted chilies from a local Texas grocery store.
Then there are times when we buy the chilies and roast them ourselves.
It's not hard.
It's a little time consuming.
But the end result is satisfying and tasty!
This season, the Mr. purchased five pounds of hatch chilies and we did the work ourselves.
Five pounds sounds like a lot.
But it isn't.
Sadly.
We were able to fill one quart jar of roasted chopped chilies.
Now, when you buy hatch chilies, you need to know if you are getting mild or hot chilies.
There is a difference.
Hot . . .is, well, HOT!
I honestly think we have a mix.
Which is fine with me and the Mr., but our girl cherub doesn't eat them because it's a little too warm for her preference.
The recipe today will be through pictures.
You'll see we are using our grill.
But you can certainly use your gas stove or the broiler setting on your oven.
 |
  |
Start with nice green peppers. Firm and smooth outer skin.Don't worry if the peppers are straight or a little wonky -- they all
cook the same!
place the peppers in a single layer and cook until the skin begins
to blister. That dark charring is exactly what you want! Turn the peppers until
they are fully roasted.
Once the peppers are charred, place the hot peppers in a brown paper sack.
Don't "stuff" the sack full, but you can certainly put several peppers in one sack.
Because the peppers are hot, and will create steam, place the sack on a rimmed cookie
sheet to help with a soggy bottom sack!
Fold the sack down on itself so that the steam is trapped. Allow the peppers to cool in the
sack for at least 30 minutes. This will allow the charred skin to release,
which will make peeling the peppers so much easier!
 |
We poured all of the roasted chilies onto the cookie sheet
and began removing the charred skin. You may thing, "do I really need to remove the charred skin?" My answer is yes! That pepper skin is tough and honestly isn't pleasant to chew. Just sayin'!
 |
Using a knife, cut off the stem and make a slit down the pepper to be able to open the pepper so that it will lie flat. Using the back of a spoon, gently scoop the seeds out of the pepper. You will probably not be able to remove every single seed, but remove as many as you can, as biting into a seed isn't always pleasant.
 |
Once the stem and seeds are removed, chop the roasted
peppers into whatever size you prefer. Place the chopped peppers into a glass jar if you're going to use immediately, or into a freezer bag if you want to practice self-control and savor the fruits of your labor! We opted for the jar, to keep in the refrigerator. But if you plan to do this, make sure you're going to consume the peppers within a week or two. Otherwise, freeze the roasted and chopped peppers in smaller quantities that you can use.
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