August is beautiful month.  It means:  Back to school (yay for school supplies!), slightly cooler weather (wishful thinking in Texas, but it DOES mean we’re on the road to fall)… and hatch green chiles are in season!

They’re even prettier when they’re being fire-roasted.

Every year, we stock up in August when Market Street does their annual Hatch Chile Roast.  You can buy bags of pre-roasted chiles and bring them home to freeze and use all year.

Looking to freeze some for yourself?  Here’s our quick guide.

When you buy the pre-roasted chiles from Market Street, they come in a large plastic bag.  Leave them in the bag for 15-30 minutes after roasting and let them steam (this helps the skin come off easier).

After they’re nice and steamy, run them under cool water and remove the blistered skin.  Hold the top of the chile and gently rub in a downward motion.

As the blistered skin is removed, it reveals a gorgeous green color.

Once the skin is removed, tear off the top so it’s easier to use later when cooking.

We freeze the hatch chiles in pint sized bags because it makes it easier to thaw just a little at a time.

Fill each bag with a little water (you just need enough to keep them from getting frostbite or drying out in the freezer), pressing the excess air out of the bag, and sealing as tightly as possible.

Label each bag (mild or hot, if you went combo style) and freeze the bag as flat as possible…

That’s it!  Enjoy having hatch green chiles on hand in your freeze year-round for your cooking pleasure!

 

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