Wow, thunderstorms can also disrupt blog postings. They sure did yesterday. Caramba!
Anyway, here’s a great method for roasting green Hatch chile on your grill from FoodieCrush.com
Have fun and – yum! Su amigo, Diego
Preheat your grill on high for about 10 minutes. Place the peppers on the grill grates and close the lid. Turn the peppers every 5 minutes or so until the skin is lightly charred all over. The total process should take about 15-20 minutes. Don’t let the peppers burn however, or the skin won’t want to release from the flesh as it will be “cooked on” the flesh.
Remove the peppers from the grill and place in a heavy duty freezer bag. Allow the peppers to sweat in the freezer bag for about 15 minutes.
Remove the peppers and one by one, peel the charred skin off with your GLOVED fingers. For skinny peppers like Hatch or jalapeños, cut the top of the pepper off just below where the seed cluster is. For larger peppers, pull the stem out with the seed cluster and clean out the remaining seeds with your GLOVED fingers or a paring knife. You could rinse the peppers under water to get rid of extra seeds, but it may take away from the smoky flavor.
Here’s what your end results should look like :
You can store roasted, peeled chile in the refrigerator for 3-5 days or in the freezer up to six months.