Roasted Green Chiles Recipe

Turn on the gas burner to the highest setting. Balance the chile pepper directly on the metal grates over the gas burner.

Let the chile pepper sit on the burner for about 1 minute as its skin begins to bubble and turn black.

Once one side of the chile gets well blistered, use tongs (or grab the stem with fingers) to turn the chile to another side.

Repeat until the chile gets blistered or charred on all sides. Pay close attention to the chile. It should just blister and char a bit, not catch fire.

Using this method, at least 2 per burner can be roasted at the same time.

At this point, the blackened roasted chiles can be frozen by letting them cool to room temp, placing them in a freezer bag, squeezing out the air, and freezing them.

When defrosting them, the blackened skins will peel right off. If using the chiles right away, continue with the instructions.

Place the chile in a bowl and cover with a plate (or put the chile in a brown paper bag and close the bag). Let the chiles sit for 5 or 10 minutes. The steam from the hot chile will help the peel come off more easily.

Remove the chile from the bowl. Use fingers or a damp towel or damp paper towel to rub off the charred peel.

It might be easier to do this on the sink, because it can get rather messy. Try to avoid running water over the chile itself, as doing so may wash away some of the chile’s flavor.

Make a slice into the side of the chile and cut away and discard the stem, seeds, and veins. Place in a covered container and refrigerate.

The chile will keep for several days in the fridge. Or place it in a freezer bag, press out the air, and freeze. Frozen chiles will last for several months.