How to roast green chile

Steps

1. Heat the oven to 550°F/Broil/Broil High and set your rack 4-6 inches from the top element (usually this is the highest your rack can go). Lightly coat the chiles with a neutral oil and place the chiles in an oven safe dish or on a rimmed baking sheet.

2. Roast the peppers for 4-8 minutes. Every oven is different, so check back every two minutes. Flip the peppers as soon they start to blister and then continue to roast until the other side is blistered, another 4-8 minutes.

3. Remove the chiles from the oven and place them in a bowl or baking dish. Cover tightly and sweat the chiles for 10-15 minutes or until cool enough to touch.

4. When the Hatch chiles are cool to the touch, put on a pair of disposable food safe gloves and gently pinch the skin and slide off. The skin should easily slide right off the entire chile. Discard the skin and trim off the tops. De-seed the chiles if desired. Chiles will last about 3-5 days in the fridge, so use immediately or freeze according to the instructions in the notes below.