When you go to the market or grocery store do you see piles of green chilies? Or maybe they are there, but you walk by because you’re not sure what to do. They are sometimes hot, sometimes mild – regardless they pack a huge punch of flavor!
Here in the Central Valley of California fresh Hatch New Mexico Green Chilies are abundant! And they are sooo delicious! You can enjoy that flavor all year long by roasting them.
Last week I bought about six pounds and brought them home, at .99 cents a pound, it’s affordable too. It really can’t be more easy than this. Although they can be roasted indoors, I recommend outside. Sometimes when you are roasting large amounts of chilies indoors, the spicy aroma can be quite pungent – speaking from experience here! 🙂
Grill outside, using either a gas grill or with briquettes start the grill. You’ll want it to be quite hot. Simply place the chili’s on the grill. No oil, just grill them on all sides until the skin becomes blistered and bubbly. It takes about three to four minutes each side.
Keep a cookie sheet nearby and lay them flat on the cookie sheet. That’s it, they are done! Don’t remove the top or worry about peeling off the skin. They actually are fresher when frozen intact.
When you’ve roasted all the chilies, pack them into ziploc bags, (again, don’t peel them) put about 4-5 per bag and tuck those individual bags into a gallon ziploc bag and tuck them in the freezer. They will keep for a year in the freezer when they are well packed! Packing them individually makes them easy to use.
When you are ready to use them, in chili, scrambled eggs or perhaps topping a burger like I did below, simply remove them from the freezer and allow them to thaw. Remove the stem, split them open and scrape out the seeds and membranes.
So much flavor, minimal effort and you can enjoy them all summer long. I hope you give this a try!
p.s. aren’t these pictures amazing? They were not enhanced in the least! Such vibrant delicious food!