Hatch chile question?

They appear lightly roasted from here. That may have something to do with it. If you seen other pics of the roasted chiles you will see charring

Roast in skillet in batches. Youll be fine

I agree... looks like they have been steamed and not charred. When the skin is charred black, they are easier to peel.

chrischandler71 said:

Thanks Jeanie and Tom. I will do some batches in the skillet. What is the purpose of taking off the skin? They tasted pretty darn good to me with the skin on?

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The skin can be tough in some recipes. It's really just a matter of preference. Kinda like taking the membrane off of ribs...some folks do it and some don't. :grin:

They look roasted to me. You have char. Your fine. Check out Cowgirls comments

Wet fingers grip the skin while peeling. I peel over a bowl of water, with a paring knife in my peeling hand. I dunk my hands in water frequently to both clean chile skin off my hands, as well as renew my grip to peel chiles. I never rinse chiles in water. Dave

If you are happy with the texture you could warm them up. While still warm, put them in a zip top bag and seal it up. Let it cool It will loosen the skin. We do it with poblano peppers all the time.

The chiles in the first photograph are not roasted far enough. Generally, you want the chile skin charred black and blistered. Even the second photo with the partially charred chiles really haven't been roasted long enough. Those chiles will be difficult to peel in the uncharred areas unless they've been allowed to steam.

We just did 80 pounds of chile this past Friday, and all of the chile was roasted far more than what is shown in the second photo. We get our chile directly from a farm. They use propane, wire-basket, rotary drum roasters with direct flames on the chile. They generally roast the chile for about 15 minutes and then dump it into large plastic bags where it steams as you drive home.

The chiles are thoroughly charred and blistered, and by the time you start removing the skins, it will almost fall off of the chile just from handling it.

If you take the hot, charred chile and put them between damp towels and steam them, or put them in plastic bags and steam them until they're just slightly warm, the skin should come off easily.

There are two reasons for taking the skin off of the chile. In some uses, the skin turns bitter as it cooks. Secondly, the skin is tough and if you leave it on the pepper, as the chile cooks it will separate from the meat of the chile and you'll have these tough, unpalatable skins in the food.

LYU370 said:

Doesn't look very roasted to me, that may be the problem. This is the batch I picked up today.

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Can we get an Amen!!

16Adams said:

Can we get an Amen!!

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I use my weed burner and char them up on both sides then chuck them into a ziplock. Works like a charm.