How to Roast and Freeze Green Chiles at Home

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When it’s harvesting season, green chiles are in high demand. This recipe will show you how to roast and freeze green chiles at home. If you love to cook with green chiles then this recipe is perfect for you.

WHY DO WE ROAST CHILES ?

The skin of hatch green chilies or other green chilies is very thick and it needs to be removed to enjoy them fully. Roasting  green chilies brings out the full flavor of the vegetable. It softens the skin so that it’s easier to remove the outer portion and it brings out the sweet flavor of the peppers.

THE PERFECT HARVEST FOR GREEN CHILES

Harvest season begins late July early August. Green chilies are harvested before the cold snap comes in late October. This is the perfect time to buy green chiles in bulk, roast them and freeze them so that you can use them all winter long. They are great for making green chili, enchiladas, quesadillas and more. Hatch green chiles are the most popular green chiles to buy. You’ll normally find them at a local grocery store and or at farmers markets.

ARE YOU HERE FOR THE SPICE?

Are green chiles typically spicy? The younger the chilies, the more tender they are and they are more mild in flavor. They have a small kick of heat but not overly spicy. Green chilies do not carry as much heat as jalapenos. The heat of a green chili depends on the chile variety and the weather condition that they grow in.

ROASTING AND FREEZING GREEN CHILES AT HOME

1. Wash and dry your chilies before you start.
2. Turn your stove top to medium high heat on two burners. Be careful when using an open flame. Make sure you have proper utensils and attire on.
3. Place the green chili pepper directly on the open flame. Don’t overcrowd the flame. Two at a time is fine.
4. Wait for about 2 to 3 minutes and check to see if there is blistering on the outside of the chili pepper. Blistering is when the skin will have bubbles and start to turn black. Don’t worry, this is not burning, It is just charring and removing that outer portion of the skin.
5. Once you see heavily blistering on one side of the chili pepper, rotate it so that you get all sides of the chili pepper roasted.
6. Once all sides are fully blistered and charred. Remove chili peppers and place them in a bowl.
7. Using Saran wrap, cling wrap or any type of plastic wrap. Wrap your bowl tightly so that no air escapes.
8. Wait for about 10 to 15 minutes and you will see that moisture from the chilies will release. There will be some condensation on the top of your plastic wrap that you can see.
9. Once the chilies have cooled for about 10 minutes. Remove the plastic wrap and start peeling.
10. Using plastic gloves, run your thumbs down the sides of the chili pepper. You should notice that the skin is starting to slide off easily. If the skin does not come off easily, you need to wrap them and let them sit for another 5 minutes.
11. Once you get to the end of the peeling process, run your green chili under cool water to finish removing all black parts of the skin.
12. Place your chili on a cutting board and cut the top off. Cut down the center and scrape out the seeds.
13. Diced, chopped or Julianne your chili peppers. Different recipes will call for different styles of cutting.

Freezing

Once your chili peppers have cooled. If you are not immediately using them. Keep them whole and lay them flat in a Ziploc freezer bag or a shallow container. Try to remove as much air as possible to keep them fresh. They can stay frozen for up to 5 months.

TIPS FOR SUCCESS

• Stay next to your open flame, do not leave green chilies unattended while they are cooking.
• Be prepared, as you are cooking over an open flame, have any extinguishers next to you just in case of an emergency.
• Make sure to roast them completely. The chard outside appearance is a good sign that you had good blistering and the skin will be removed easily.

OTHER WAYS TO ROAST GREEN CHILES

• Roasting in the oven; This method will use the broiling option on your oven to roast the green chilies. Lay your chilies flat on a sheet tray, turn your oven to low broil and place your chilies in the oven. Once they are blistered and charred on one side, flip them over. Then follow the rest of the instructions in this recipe.
• Over the grill; utilizing open flame over the grill or on the gas grill outdoors. Following the same steps as over the stove except for your cooking method will be the grill.
• Air fryer; using the air fryer basket with lightly sprayed oil, green chilies can be roasted in the air fryer. Follow the finishing steps after charring appears.

WHAT OTHER VEGETABLES CAN I ROAST?

• Green, red and yellow bell peppers are another item that can be roasted the same as green chilies. Blistering the outside and removing the skin and blending them. Putting them into sauces or chilies is a great way to utilize them. 
• Roasting tomatoes is another good option using this method. It helps soften the skin and sweetens the flavor of the tomato. Oftentimes roasted tomatoes will be used in spaghetti or soups.
• A white sweet onion is another great option to cook over the open flame. This really brings out the sweetness of the onion and you will notice a difference when you have them next to your bell peppers and your next dish.

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How to Roast and Freeze Green Chiles at Home

When it’s harvesting season, green chiles are in high demand. This recipe will show you how to roast and freeze green chiles at home. If you love to cook with green chiles then this recipe is perfect for you.

5 from 10 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Main Course, Side Dish

Cuisine Mexican

Servings 8

Equipment

• Gas Stove Top, Grill, Oven or Air Fryer
• Plastic Wrap or Cling Crap
• Large Bowl

Ingredients

  

1x2x3x

• 2-3 pounds of Hatch green chiles or any other chili variety.

Instructions

 

• Wash and dry your chiles before you start.
• Turn your stove top to medium high heat on two burners. Be careful when using an open flame. Make sure you have proper utensils and attire on.
• Place the green chili pepper directly on the open flame. Don’t overcrowd the flame. Two at a time is fine.
• Wait for about 2 to 3 minutes and check to see if there is blistering on the outside of the chili pepper. Blistering is when the skin will have bubbles and start to turn black. Don’t worry, this is not burning. It is just charring and removing that outer portion of the skin.
• Once you see heavily blistering on one side of the chili pepper, rotate it so that you get all sides of the chili pepper roasted.
• Once all sides are fully blistered and charred. Remove chili peppers and place them in a bowl.
• Using Saran wrap, cling wrap or any type of plastic wrap. Wrap your bowl tightly so that no air escapes.
• Wait for about 10 to 15 minutes and you will see that moisture from the chilies will release. There will be some condensation on the top of your plastic wrap that you can see.
• Once the chilies have cooled for about 10 minutes. Remove the plastic wrap and start peeling.
• Using plastic gloves, run your thumbs down the sides of the chili pepper. You should notice that the skin is starting to slide off easily. If the skin does not come off easily, you need to wrap them and let them sit for another 5 minutes.
• Once you get to the end of the peeling process, run your green chili under cool water to finish removing all black parts of the skin.
• Place your chili on a cutting board and cut the top off. Cut down the center and scrape out the seeds.
• Diced, chopped or Julianne your chili peppers. Different recipes will call for different styles of cutting.
• Once your chili peppers have cooled. If you are not immediately using them. Keep them whole and lay them flat in a Ziploc freezer bag or a shallow container. Try to remove as much air as possible to keep them fresh. They can stay frozen for up to 5 months.

Notes

Stay next to your open flame, do not leave green chilies unattended while they are cooking.
Be prepared, as you are cooking over an open flame, have any extinguishers next to you just in case of an emergency.
Make sure to roast them completely. The chard outside appearance is a good sign that you had good blistering and the skin will be removed easily.

Keyword Quick & Easy, Vegetable

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