When we think of Hatch green chili, we often forget that it needs to be roasted and peeled before using them in a recipe. You need to wear gloves in order to protect your hands and eyes from the capsalcin which can be very uncomfortable if you get it in your sensitive hands and eyes. First, before roasting, we need to cut a small slit in the chili in order for the steam to escape. Many grocery stores have roasters in their parking lots and this is the easiest method. However, if you don’t have a professional roaster available, your barbecue grill is second best. An alternative way is to just put the pods of Hatch green chili in the broiler of your oven.
Allow dark blisters to form on the skin. Turn occasionally to insure they are blistered all over. Wrap the chiles in damp towels or a plastic bag for ten to fifteen minutes. This “steams” them and loosens the skin. For less-cooked, crispier chile, plunge them in ice water to stop the cooking process.
For long term preservation, freezing is much easier and more flavorable than home canning and you can freeze the pods with the skins on and they will just fall off when you thaw them out.
There are many uses for the many varieties and certainly Hatch green chili is near the top of being one of the most versatile and flavorful. Here is a recipe for Basic Chile Sauce.
2lbs. Hatch red or green chiles, roasted and skinned (18-25 chiles)
2-3 garlic cloves
½ tsp. cumin
1 tsp. salt
Juice of ¼ lime
2 T. oil
1-2 jalapenos seeded (optional)
2 C. water
Blend chiles in food processor until chunky. Add other ingredients and process until smooth. Use immediately or freeze.
Adapted from mexicanfood.about.com
