Friday, September 9, 2011

Roasting Green Chile

Fresh Green Chiles Ready For Roasting

I can tell fall is coming to New Mexico.  Not only is the air crisp, there is the smell of green chiles roasting. I love the smell.  So to get in the spirit of fall, I went and bought my green chili at my local Farmer's Market.  I usually buy enough green chili to put in the freezer and to enjoy right away.

You can either roast your green chile yourself or have it professionally roasted.  I like to roast my chilies.  The smell that radiates throughout the house is wonderful.

Roasting chiles is not hard.  You can do it in your oven or  on your gas grill.

                                           Roasting Green Chili In The Oven

1.  Preheat your broiler to high heat - 450 degrees.
2. Wash the green chilies and pat dry. With a fork, prick the chile peppers one time.
3.  Line a baking sheet with foil and place the chilies on the foil.  Put the chilies  about 5 inches away from the heating element.
4.  Roast the chiles for about 3 minutes.  Check and see if they are about 60 percent charred.
5. Remove the pan from the oven and using tongs turn the chiles.  Cook about 2-3 more minutes or until they are charred.
7.  With tongs, remove the chilies from the heat and place in a plastic bag or in a large bowl covered with a damp towel.  This is referred to as sweating the chilies.
8. Sweat the chilies for about 30 minutes but no more than 2 hours.  .
9. If you are going to use the chilies right away peel them.  BE SURE TO USE GLOVES.  To remove excess seeds rinse under cold water and drain them in a colander.
10. If you plan on freezing the chilies, put in them in a freezer bag, seal, and date.  You can peel the chilies if you want before you freeze them.  The chile will last about a year frozen.


Chiles Ready  Fore The Oven
Roasted Chiles
Chilies Sweating
Peeling Chile
Freezer Ready




                                         Roasting Chile On The Grill

1. Preheat the gas grill on high.
2. Wash the chiles and pat dry.  Prick the chiles one time with a fork.  Place the chiles on the grill.  Turn after about 3 minutes.
3. The chile is done roasting when about 60% charred.
4.  With tongs, remove the chilies from the heat and place in a plastic bag or in a large bowl covered with a damp towel.  This is referred to as sweating the chiles.
5. Sweat the chilies for about 30 minutes but no more than 2 hours.  .
6. If you are going to use the chilies right away peel them.  BE SURE TO USE GLOVES.  To remove excess seeds rinse under cold water and drain them in a colander.
7. If you plan on freezing the chilies, put in a freezer bag, seal, and date.  You can peel the chiles if you want before you freeze them.  The chile will last about a year frozen.

Enjoy:)


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