Saturday, September 4, 2010

Roasted Hatch Chiles

Recipe via guest blogger Roz Lynn Dorf 

These chiles are from Hatch, NM   
Is it getting a bit chilly? Chile? Either way, the end of summer approaches...walking through the Farmer's Markets, you can smell the fragrant spiciness of chiles being roasted. It's easy to make them at home too!

Roast the chiles under the broiler, turning until the skin is well charred. Place the chiles in a bowl and cover with a clean dishcloth to steam. When the chiles
are cool, they are ready to remove the skin and eat.

To freeze, I wrap them individually, with the skins intact, in plastic wrap and place in freezer bags. This way the chiles do not freeze in a large mass. The skins are easy to remove after they defrost.

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