Hatch Chiles are now in season and have begun arrivng at The Fresh Market. I get so excited about these chiles as they give flavor and depth to any dish. I used Hatch Chiles in a cheese ball this past weekend. It was a customer favorite. I plan to use them in as many tastings to come until the season runs out.
Hatch Chiles are from Hatch, New Mexico and grow along the Rio Grande. These are seasonal chiles with the season running from August through September (if the chiles hold out that long). You can freeze roasted Hatch Chiles for up to two years. I stock up the end of August and freeze them so I can get through the winer and prepare hearty, winter warming foods.
Hopefully The Fresh Market will begin roasting Hatch Chiles like they did last year. However, until they do, it is easy for you to roast them yourself.
There are three ways to roast a Hatch Chile. Select the method that works best for you.
1. Gas Range: If you have a gas range (like I do), use a tong or skewer to hold the chile over the open flame. As the side of the chile over the flame chars, rotate to another side.
2. Grill: You can also use your barbecue grill and roast over the open flame. Again, use tongs or a skewer.
3. Broiler: Preheat your broiler to high. While it is preheating, place the chiles on a foil lined baking sheet (I line with foil for quick clean-up). Put the chiles under the broiler and broil until charred. As the chiles char, turn them to a non-charred side and char. Continue until charred all around.
After the chiles are charred, place them in one of the following:
1. paper bag or Ziploc bag, and seal, or
2. bowl with a lid (you can cover with plastic wrap).
The heat retained in the container will allow the skin to easily be removed.
When the chiles are cool enough to handle remove the skin and seeds.
Removing Skin and Seeds
1. Place chile on a cutting board and cut off the top.
2. Slice down one side of the chile and open flat with seeds facing up.
3. Using your knife, run your knife along the rib and the cluster of seeds will be cut out. For any seeds remaining, use the back of your knife and scrape them out. Flip the chile over with skin facing up.
4. Using your knife, scrape off skin. It should also be easy to peel off the skin as well.
You are now ready to use, or freeze, your Hatch Chiles.
Freezing
Freezing is simple. Place chiles on a foil lined baking sheet (again, foil for easy clean-up) and place in freezer. When frozen transfer to a freezer bag and return to the freezer. You now have Hatch Chiles, individually frozen, for use as needed.
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