My Hatch Chile roast (tutorial of sorts)

ssv3 · Aug 21, 2014

Hey gang,

So finally got a chace to roast my hatch chiles yesterday when I managed to have the rest of the day off from work. Here's how I did it and this may help or give an idea to someone else who wants to roast about 25lbs+ in no time.

Chiles

Coco briqs or whatever lump/briqs of your choice

My custom Stainless skewers for my open face home made pit

Skewer the peppers

Coals are ready

Peppers go on

Flip em a few times and make sure not to burn them

As soon as they go from the bright/vibrant green to a dull green color they are done.

Get a nice heavy duty trash bag and dump em in there so they can sort of steam. This step helps top take the skin off effortlessly.

Oh yeah baby

Now you get a bowl of iced water or cold water and take the steaming hot chiles out of the bag and dip it in the water to cool it down and this also aides in the skin coming off in one shot.

Like so

And peeling is done

Vac packed to freeze

Had to have a few with dinner

Tricky · Aug 21, 2014

That looks phenomenal! I can already think of all the uses I would have for those.

Tricky · Aug 21, 2014

Wheredya get your chiles? Here local somewhere?

GMDGeek · Aug 21, 2014

Looks great! Did something similar ... my wife ended up canning / pickling several too.

ssv3 · Aug 21, 2014

Tricky said:
Wheredya get your chiles? Here local somewhere?

Thanks Tricky,

I actually got it from Sprouts. My local Albertsons had them as well but I didn't like as it seemed they had them out for a while and there were quite a few that went bad.

My neighorhood Sprouts didn't sell me a box becuase they said there were short. I ended up called the next closest Sprouts and the produce manager told me to come on down and get a box. I paid $22 for 25lbs+ box.

peeps · Aug 21, 2014

Thanks for the tutorial! I can see a few missed steps from when I tried this...

Quint · Aug 21, 2014

Thanks, looks great

mchar69 · Aug 21, 2014

And how hot are the Hatches after they have been roasted?
Looks really tasty.

ssv3 · Aug 21, 2014

mchar69 said:
And how hot are the Hatches after they have been roasted?
Looks really tasty.

These were medium heat and they still retained the same amount of heat prior to roasting.

Tricky · Aug 21, 2014

ssv3 said:
I actually got it from Sprouts.

There's one on my way home from work - I'm going to call them now and see if they have any. Thanks for the tip!

silverfinger · Aug 21, 2014

Have you looked into the nemoro uno stores? They cater to the hispanic community and have tons of different types of fresh chilies.

I was blown away at the selection of different types of foods available at that market chain.

Here are some photos I took last month while at that store.

ssv3 · Aug 21, 2014

Very good call Ray. Yep! The Hispanic stores rock around here.

16Adams · Aug 21, 2014

You're doing the Lords work. Amen

THoey1963 · Aug 21, 2014

Is it a sin that I just did my peppers on my gasser? Also, the guy at HEB recommended letting them sit / steam longer. I let them sit on the counter for a couple hours and then put them in the fridge. Next day I did the peeling. Wasn't too difficult, only a couple places where I didn't get a good enough sear.

ssv3 · Aug 21, 2014

16Adams said:
You're doing the Lords work. Amen

LOL Now that was funny.:spit:

Thanks

ssv3 · Aug 21, 2014

THoey1963 said:
Is it a sin that I just did my peppers on my gasser? Also, the guy at HEB recommended letting them sit / steam longer. I let them sit on the counter for a couple hours and then put them in the fridge. Next day I did the peeling. Wasn't too difficult, only a couple places where I didn't get a good enough sear.

Yep! You let them sit a bit and it doesn't really have to be that long. I just let them sit until I took the last batch off. I say about 30-40 total sitting time in the bag.

I actually feel a little bad that I didn't use lump

but I wanted to use up the remainder of the Coshell briqs. Gas??? No way. Just kidding!:thumb:

Shagdog · Aug 21, 2014

Looks great! Thanks for posting :thumb:

Tricky · Aug 22, 2014

Thanks for the tip. My local Sprouts has them in right now (I grabbed a few pounds last night) and this weekend they're going to set up a roaster in their parking lot and sell them roasted. The produce guy said there is a large horizontal perforated drum (he described it like one of the items they use to spin lottery tickets in for a drawing) that roates over a propane burner. He says that he has heard (but this will be his first time doing it) that the chiles not only roast in the drum but the rotation and friction of the chiles on each other actually removes their skins as well.

May be worth a stop to see the process.

ssv3 · Aug 22, 2014

Tricky said:
Thanks for the tip. My local Sprouts has them in right now (I grabbed a few pounds last night) and this weekend they're going to set up a roaster in their parking lot and sell them roasted. The produce guy said there is a large horizontal perforated drum (he described it like one of the items they use to spin lottery tickets in for a drawing) that roates over a propane burner. He says that he has heard (but this will be his first time doing it) that the chiles not only roast in the drum but the rotation and friction of the chiles on each other actually removes their skins as well.

May be worth a stop to see the process.

Glad you found some. You can check you tube on how they roast. It's a drum made from expanded metal and connected to a propane tank.

Longhorn01 · Aug 23, 2014

Never thought of using a skewer :doh:. Would make these roasts much easier! Can't beat this time of year. Below is about 1/3 of my haul. Have a nice freezer full!

My Hatch Chile roast (tutorial of sorts)

somebody shut me the fark up.

is one Smokin' Farker

is one Smokin' Farker

is one Smokin' Farker

somebody shut me the fark up.

somebody shut me the fark up.

Full Fledged Farker

Quintessential Chatty Farker

somebody shut me the fark up.

is one Smokin' Farker

Babbling Farker

somebody shut me the fark up.

somebody shut me the fark up.

somebody shut me the fark up.

somebody shut me the fark up.

somebody shut me the fark up.

Quintessential Chatty Farker

is one Smokin' Farker

somebody shut me the fark up.

Knows what a fatty is.

Similar threads