How to Peel Roasted Hatch Chiles

Hatch chiles are a type of green chile that is native to Hatch, New Mexico. They are known for their mild to medium heat and their smoky flavor. Hatch chiles are often used in Southwestern cuisine, and they can be roasted, grilled, or fried.

Hatch chiles have thick skins, so it is important to peel them before using them in most dishes. Peeling hatch chiles is a simple process, but it is important to do it carefully to avoid getting the chile juice on your hands or face.

Ingredients and Equipment:

• Roasted Hatch chiles
• Plastic or paper bags
• Gloves (optional, to protect your hands from the chile’s heat)

Instructions:

1. Wash and dry the hatch chiles.
2. Place the hatch chiles on a baking sheet and roast in a preheated oven at 400 degrees Fahrenheit for 15-20 minutes, or until they are blistered and softened.
3. Remove the hatch chiles from the oven and let them cool slightly.
4. Once the hatch chiles are cool enough to handle, use your fingers to peel the skin off of the flesh.
5. Be careful not to get the chile juice on your hands or face.
6. Once the hatch chiles are peeled, you can remove the seeds and stem, and chop them to your desired size.

Tips:

• If you have gloves, you can wear them to protect your hands from the chile juice.
• If you get chile juice on your hands, wash them immediately with soap and water.
• If you get chile juice in your eyes, rinse them immediately with cold water.
• Peeled hatch chiles can be stored in the refrigerator for up to 5 days, or in the freezer for up to 6 months.

Creative Uses for Peeled Roasted Hatch Chiles:

• Add them to your favorite salsa or guacamole.
• Top them on a burger, hot dog, or taco.
• Mix them into scrambled eggs or omelets.
• Make a hatch chile quesadilla or burrito.
• Add them to a soup or stew.
• Use them as a garnish for any dish.

Peeled roasted hatch chiles are a delicious and versatile ingredient that can add flavor to any dish. With these simple instructions, you can easily peel and prepare roasted hatch chiles at home.

Additional Tips:

• For easier peeling, you can soak the roasted hatch chiles in a bowl of cold water for 5-10 minutes before peeling.
• If you are having trouble peeling the hatch chiles, you can use a knife to carefully remove the skin.
• If you are planning to use the hatch chiles in a dish that will be cooked, you do not need to remove the seeds. However, if you are planning to eat the hatch chiles raw, it is best to remove the seeds, as they can be bitter.

Peeling roasted Hatch chiles is a straightforward process that significantly enhances their flavor and versatility in the kitchen.

With the right peeling technique, you can unlock their full potential and explore the world of Hatch chiles with confidence. Whether you’re a seasoned chef or an adventurous home cook, perfecting the art of peeling roasted Hatch chiles will allow you to savor the true essence of these exceptional peppers.