Green chiles—Hatch, Anaheim, poblanos—are staples of southwestern cooking, and almost every recipe that uses them requires that they be roasted first. To roast a green chile you need to char the outside peel, without burning the inside, and then remove the char. The easiest way to do this for a small batch is over an open flame of a gas stove.
You can also char them on a grill, or under a broiler. You can even char them on an electric range (my mother has been known to put the chiles directly on the electric coil, though probably set on a sturdy metal roasting rack a little bit above the coil would work with less mess.)
The secret to roasting a chile pepper is to char or blister the skin all over, so the skin is easy to peel off. My mother prefers charring the chiles over a gas stove to her (electric) broiler because cooking directly over the flame chars the peel faster and doesn’t overcook the chile. To show you how easy this is to do, we’ve put together a short video, take a look!
How to Roast Green Chiles over a Gas Flame
Ingredients
- Raw chile peppers - anaheim, Hatch, poblano, or jalapeño
Read More: How to Roast Green Chiles over a Gas Flame
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