Live anywhere in the US and you will know that it is Hatch Chile time and time to roast and peel. If Hatch chile is not available to you, then any green chile will work too. Here in Arizona, you can actually purchase paper bags of freshly roasted green chile in the parking lots of grocery stores, on the side of the road and at special events. If you are lucky, you may get some that have been peeled too.
Let's take a look at simple instructions on how to roast and peel at home.
Roasting the green chile:
There are a number of ways to do this, and it’s difficult to go wrong. The goal is to remove the tough outer skin from the pod. Applying heat separates the skin from the flesh of the chile. Using various dry heat sources to blister the pods causes caramelization which brings even more flavor to the party.
Outdoor grill method:
Place chiles on a charcoal or gas grill above high heat. Remove once skin has blistered.
Oven or broiler method:
Put the green chiles in a hot oven or broiler until skin blisters away from the flesh of the chile.
Range-top method:
If you have a gas burner you can just fire one up and blister chiles with the flame. If you have electric burners you can cover them with heavy wire mesh, then heat the pods until they blister.
Cast iron method:
Heat the skillet or comal. Place several chiles on it, and turn them as they blacken.
Steaming method:
You won’t get the caramelization, but the skin will separate from the flesh. Put the chiles in a vegetable steamer for 20-30 minutes.
Peeling the green chile
When you’ve got the chiles blistered black all over, put them in a plastic or paper bag for about 15 minutes. Take out and remove the skin. Rubbing them under cool water takes the skin right off. You can also get them into the freezer right away. When you remove and thaw them they are even easier to peel.
Freezing the green chile
Freeze as soon as possible if you’re not going to use them right away. Some folks will completely prep the pods, cutting the stems off and removing the seeds. Put them in plastic bags that can lie flat for faster freezing.
You can also put chopped green chile into an ice tray. Once it is frozen, pop the chile cubes into a freezer bag. That is an easy way to get the wonderful flavor of New Mexico green chile into stews, soups, beans and of course caldillo.
What about those of us who have sensitive hands? I gotta say that most of us will suffer from the burn of the peppers. Here's some hints on how to get rid of that dreaded sting - just in case you didn't wear gloves. Believe me, you may think this is no big deal, but the heat may slip up on you when you least expect it.
The burning sensation after cutting chili peppers comes from oils that coat the skin and are very hard wash off. Simple soap and water doesn't always do the trick, unfortunately!
1. Dish Soap - If it can cut through oil and grease on our dishes, it can do the same for our hands! Most dish soaps have oil-dissolving properties that are above and beyond regular hand soap.
2. Rubbing Alcohol - Chili oil is more soluble in alcohol than in water, so a good splash of rubbing alcohol can help wash it away. High-proof liquor like vodka can also work in a pinch.
3. Whole Milk or Yogurt - This one has a whiff of urban legend about it, but then again, chili pepper is also more soluble in fats and oils than it is in water, so maybe it would work. Advice on several Internet forums say to pour the milk or yogurt into a bowl and soak your hands until the burning sensation stops.
Enjoy the season and get out there and find yourself some fresh chili.
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