Introduction: DIY Roasted Green Chiles

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Hatch Green Chiles from Hatch, NM are the famed green chiles that are used in nearly every meal worth eating down in the Southwest and we LOVE them. They're great on burgers, great in nachos, tacos, burritos, enchiladas, just about anything really (even mac and cheese from rumors)!

However, they are always prepared before use - ie roasted. I've not known anyone to just cut and serve, so it's not quite like a jalapeno or green bell pepper.

Since we just got a bunch of them on our roadtrip through NM, I decided to make an Instructable showing how to roast these super tasty green chiles!

Step 1: Stick Them on the Grill!

I used a grill pan on a normal stovetop. You can of course use a grill as well. I usually cover them when grilling, but I don't think you necessarily have to. Turn them occasionally without burning yourself!

Step 2: Keep Turning...

You want to turn them every few minutes as their skin gets roasting. It may burn, and it may pop or blister, that is a-okay! You want all sides to have a nice medium char to them. (They do not have to be burnt)

Step 3: Stick Them Into a Ziplock!

Once they're nicely roasted on the grill/grill pan, you'll want to stick them in a ziplock bag. I've done it one at a time, and it can be done 15 at a time - not very picky. Essentially, the steam from the peppers will finish cooking them and help to loosen the skin of the chiles.

Step 4: Skin the Chiles

After about 10 minutes, you won't be able to refuse the smell, so you'll want to take them out one at a time and peel the skins off of the chiles. Sometimes if it's not roasted enough, the meat of the chile will come with the skin. You can easily just "scrape" the chile off of the skin.

Careful not to burn yourself!

Step 5: Cut and Use!

Once you've finished skinning the chiles, they can be cut up and used in whatever dish you want them in! I used to think that the seeds were what made the chiles spicy. It is in fact the veins inside the chile that determine how spicy the chile is. So if you want them less spicy, cut them open, and get rid of the veins. Note that this misconception is likely because the seeds are on the veins!