August is beautiful month. To me it means: Back to school (yay for school supplies!), slightly cooler weather (wishful thinking in Texas, but it DOES mean we’re on the road to fall)… and hatch green chiles are in season! For the past several years, I’ve been stocking up in August when Market Street does their annual Hatch Chile Roast. I buy a few bags of pre-roasted chiles and bring them home to freeze and use all year. (Yes, yes, I know I could roast them myself, but I usually get about a case and a half’s worth, and I don’t have that kind of time – “ain’t nobody got time for that!”).
pre-roasted hatch green chiles
Ziploc freezer bags (I use the pint size since I don’t have a big family to cook for when I use them)
A towel for drying
When I buy the pre-roasted chiles, they come in a large plastic bag. I leave them in the bag for 15-30 minutes after roasting and let them steam (this helps the skin come off easier). After they’re nice and steamy, run them under cool water and remove the blistered skin. Hold the top of the chile and gently rub in a downward motion. Once most of the skin is removed, tear off the hard top of the chile (to save time later when cooking).
Once the skin has been removed from the chiles, divide them into small freezer bags. (I love freezing them in really small batches because it’s easier to thaw and use the entire bag in a shorter period of time.)
Fill each bag about halfway with water (you just need enough to keep them from getting frostbite or drying out in the freezer), pressing the excess air out of the bag, and sealing as tightly as possible.
Label each bag (mild or hot, if you went combo style) and freeze the bag as flat as possible… Then enjoy having hatch green chiles on hand year-round for your cooking pleasure!
How do you like your green chiles? I love mine with eggs, in a sauce over chicken or salmon, on a burger with carmelized onions… or just about any way I can get them! What’s your favorite way to eat hatch green chiles? (I’m always looking for a few new recipes!)