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Report on Hatch chile roasting

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Joined: Dec 10, 2005


Posted to Thread #30458 at 10:52 pm on Aug 21, 2018

Since I do not have a large enough grill to roast them on, I used the 450 degree oven method.

I roasted them on a rimmed sheet pan, turning them as they blistered. When they were all pretty well blistered and VERY soft, I took them out of the oven and placed them into a lidded skillet, put on the top and let them steam on the counter for about 15 minutes.

Out of about 18 chilies, only 4 were whole enough after skinning that they could be filled for rellenos. The rest turned into chile shreds as the skin really didn't want to come off.

So, my rellenos will be the layered variety. They are all resting in zip lock bags in the freezer.

Every good dish deserves a good pot.

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