New Mexico’s Hatch Valley produces one of the most uniquely flavored chiles around: the appropriately named Hatch chile. Chefs agree that the valley’s intense sunlight and cool nights contribute to the Hatch’s delicious meaty flesh and mild-medium heat, making it the perfect choice for chile con queso, chile rellenos, and chile verde. *And you don’t have to stop there – try roasting and adding to salads, soups, stews, dips and sandwiches.
To roast at home:
Place chiles directly on the flame of your stove top and char for 6-8 minutes or until the skin turns completely black and blisters. When black and blistered, place chiles in a metal work bowl and cover with plastic wrap for 10 minutes to steam. Put on rubber gloves (chiles can burn!), remove chiles from the bowl, and rub gently under cold water to remove the skins. (To freeze, remove the stems, membranes, and seeds and freeze in airtight containers or bags. Don’t overcrowd the bags/containers and freeze chiles within 24 hours after packing. Store packages flat in the freezer).