How To Roast Hatch Green Chile In An Oven

So a lot of people have asked, how do we roast chiles? And especially if we don't have a grill. So I'm going to show you how to do it in the house, in the oven. The first thing you want to do is you want to poke these chiles at least once or twice so they don't blow up on you. If you don't, they might kind of blow. It's not a big deal, but this helps. Look at the size of that chile. Isn't that beautiful? Unbelievable.

So I've got the oven on full broil, 500 degrees, full broil. And you want to get it as hot as you can get it. And then I've got the tray pretty close to the top. I've got it on the highest level, and my highest level puts it about that much from the burner itself. So I'm going to put these on here. You want to set them so that every chile can get hit by the burner completely. So I've got this thing red hot. You know what? Actually, I'm going to move it down one notch. Usually, that's okay. But these chiles are so big that I'm going to have to move them down one notch because they're too big to fit. I can't believe how big these are. These Chiles are G7s, and they're hot, and they're just huge this year. There's a beautiful. Put it in there. You want to keep that broiler on.

So I'm going to shut it. But if I see that broiler turn off, I'm going to open it because you want that fire continually on there. Because you want that to parch the skin as quickly as possible. So we'll let that go, and I'll be watching it, and I'll show you when it gets the right color. We'll take it out, turn them, and then put them back in to get both sides. Some of them we might have to put in on three sides, but the smell is already so good. It's amazing. So we'll be back in a minute. When these are ready, we'll let you know how long it takes. Your oven may be different. If it's closer, you just have to watch them. The color is what you're looking for. And I'll show you that here in just a minute. So it's been about five minutes, and you can see what they're doing. It's getting close. I'm going to take them out here. Set them up here. I'll shut that and keep the oven hot. See the color that you're looking for? You're looking for a dark brown, not quite black. If it gets black, it's okay. And then we want to turn these things.

Some of them, you're going to have to turn twice, and some of them three times. Oh, man, they smell so good. And you can see that the skin is just parched up. It's ready to peel off. So I've got them all turned. Do not grab that pan. Trust me. I learned that through experience. And we're going to put it back in on the other side. And give it another 4 or 5 minutes, and you just got to watch it. You know. Everybody's stove is going to be a little different. You got to watch for the color, and you want a dark brown, almost black, and see that the skin is almost completely parched all the way around. And then you'll see when I take them out that I put them in ice-cold water. Unfortunately, we've roasted so much chili here tonight that I'm out of ice, so I'm going to just put them in cold water, run cold water over them and cool them quickly.

The real key in roasting chile is to cook them fast and cool them off as quickly as possible because then you wind up with a chile that peels like that. I mean, how easy is that? And you don't have a mushy chile when you bite into that; it's going to crunch almost still like biting into a bell pepper. It's crunchy. And that's what you want. You don't want it mushy. And the way you do that, you cook it fast, and you cool it down quickly. And most people that you take chile to roast do the opposite. They cook. It may not be too fast. They put it in a plastic bag and let it sit there and steep. By the time you get it home to peel it, it's mush. And that's not how we do it down here in New Mexico. This comes off, and boom. And it's firm. When it's cooled off quickly. I think we're done. That's what you're looking for.

If you see, I will show you which ones of these are ready. This one is ready all the way around. It's done. It's good. This one's not quite. See that green right there? This one needs a little bit right there. That one. Close enough. Good. That one is done. As long as the skin is parched or wrinkled, you're good. That one's done. This one's good. Good. The bigger ones are going to take a little bit longer. You want to find that green spot and turn it up and get that finished. So. Turn those up a little bit. See that where it's. Still green right there. That's not going to peal If I don't get it back in there for a little bit longer.

We'll give that another minute and take those off. In the meantime. These are cooling down. And look at the skin. This comes right off. It's done. Whew. Still hot. I'm going to keep that cool. I'm actually going to put some more cold water on it because the water's even getting hot. If you had ice water, that's the best again. And make sure you cool them off. Look at this. Watch this. Boom. If you roast chiles. Right. And they're from New Mexico, and they're ripe, and they're ready. That's how it's going to work. You can go make a chile relleno or. From time to time. Just. You can do it right in your house. They're wonderful. Enjoy.

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