Here’s How to roast green chile with great hatch green chilies
2. Prepare heat source: Pre-heat broiler or grill, get the fire ready or place the metal steamer over the open flame of a stove top
3. Char chiles: Place cleaned chiles under or over the heat and turn every minute or so until the skin is blackened. The entire chile will not be completely black, but it should be charred about 60%. It should take 5 to 10 minutes.
4. Remove from heat: Carefully remove the charred chiles from the heat source. Tongs are helpful for this. Be careful not to burn yourself.
5. Sweat chiles: Carefully place the chiles into a plastic baggie and seal it. This will steam the chiles to continue the cooking and make the skins easier to remove. Let the chiles sweat for 10-15 minutes. Use additional baggies if roasting a large number of chiles.
6. Remove skins : Remove the chiles from the bag one at a time. As you remove them, rub the chiles to remove the skins. Use a knife to remove any skin that sticks. Avoid using water to preserve flavor, vitamins and nutrients.
7. Use or store : When the chiles are all peeled, you can use them immediately for best flavor, or freeze them for later use.
8. Packaging: Use sandwich size baggies to avoid unthawing and refreezing large blocks of frozen chile.