Put on a set of plastic gloves first. Hatch chiles have a hot heat! Once you've handled them, don't contact your mouth or eyes!

After that, wash and pat dry the chilies. To remove seeds, roast chiles whole or lengthwise. Use one of these roasting techniques after that:

Put peppers directly over the flames of a grill or a gas stove and cook until the skin blisters and gets gently charred all over.

Put the chiles on a baking sheet and broil them in a high-heat oven until the skin blisters and gets gently charred on all sides, about 5 inches from the broiler element.

Place hot roasted chiles in a bowl covered with plastic wrap or a towel when the skin has been evenly scorched, a paper bag, a plastic bag, or both. Give the chiles 15 minutes to "sweat." Steam will assist in releasing the skin.

Use the chilies in your recipe after removing the skin.

We like to use them on enchiladas or slice them up for salsas, sauces, chili, tamales, stews, and dips!

Hatch chiles that have been roasted are best frozen whole, unpeeled, and set flat in zip-top bags. Once frozen, stack the bags in your freezer. The skin insulates the chiles from the cold in reality. The skin will simply slip off when you defrost them, saving you time! You can also seed and peel the roasted vegetables.