How to Roast Hatch Peppers (7 Steps)
Hatch peppers are chili peppers grown near the town of Hatch, New Mexico. They are available fresh only once a year, but you can roast them and store them in the freezer until the next harvest. Roasting them is simple, and it brings out a lot of flavor. If you think that you are burning your Hatch peppers when you roast them, you are doing it properly.
Things You'll Need
- Hatch chili peppers Zip top baggies Freezer storage bags Marker Knife Spoon Gloves Baking pan Aluminum foil
Instructions
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Put gloves on your hands before handling the chili peppers.
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Slit open each of the peppers and scoop out the seeds with a spoon. Remove the ribs the seeds were attached to, as well.
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Line a baking sheet with aluminum foil. Preheat the broiler in your oven to high.
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Wash the Hatch peppers inside and out, pat dry and place them on the baking sheet.
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Put the peppers under the broiler for four to five minutes or until the skin blisters and turns completely black.
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Let the peppers cool for a minute before transferring them to a zip top bag. Seal the bag and let it sit until the peppers cool. This lets the steam loosen the skin.
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Remove the peppers and pull the skin off with your gloved hands. Use the peppers immediately, or place in sealed freezer bags. Write the date of storage on the bags with the marker.
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