Flame-Roasted Hatch Chiles

Hatch chiles are in season!

That is one of my most favorite things about summer. I love the taste of roasted Hatch chiles. Unfortunately, when I roast them on the flame of my gas range, Martine and my neighbors complain of the sharp (but utterly delicious) smell.

Yesterday, I bought a bag of Hatch chiles, intending to roast them in the oven. Following the instructions of a website which shall remain nameless, I roasted them at 550 degrees (288° Celsius) for about 15 minutes a side. I was told that after being locked in a plastic bag for 5-10 minutes, the blistered outer skin could be easily removed with my bare hands.

Hah! Instead, they went all to pieces, with the blistered skin not properly separating from the chile pepper itself. I wound up throwing the whole batch out.

So I decided to buy chiles that has been roasted and stripped of their skin. It cost a bundle, but I like to use roasted chiles in much of my cooking, such as in my Spanish Rice, with scrambled eggs, and so on. I could keep a supply in my freezer for up to six months.

I truly love Hatch chile peppers, so I could hardly wait until I pick them up on Saturday, August 16, at my local Bristol Farms market.