It’s that time again, time for Hatch chiles. Bijouxs loves Hatch chiles and when we heard that Frieda’s Produce was roasting Hatch chiles at local Ralph’s markets, we were lucky to be provided a box of the lovely little jewels; roasting and recipes ensued. Here is the first part, just the Bijouxs Bits, let’s roast some chiles.
From the very beginning it is evident that Bijouxs has loved Hatch chiles and our #1 favorite recipe takeaway from a journey to beautiful New Mexico is Green Chile with Pork. This simple but beautiful pork stew is created with green chiles and a little garlic; it is pure heaven.
But first things first, the roasting of fresh chiles. If you have access to an outdoor grill, or indoor with proper ventilation, roasting at home is a breeze. Place the chiles on the grill, burner, or a grill pan and roast until the skin is charred on all sides. Immediately place the hot chiles in a plastic bag and seal and allow the chiles to “sweat” for about 15 minutes. Peel the charred skins from the chiles. I like to leave the chiles whole, with the stems attached and then bag and freeze for later use, leaving me options for using them later for chile relleno or in chile with pork etc. Roasting is perfect for other chiles, such as mild Anaheim chiles, Poblanos, and of course red bell peppers are amazing roasted. The taste of fresh roasted chiles is worth the effort.
The good news is that Frieda’s Produce is bringing Hatch chile roasts to a variety of locations. Locally the next roasts are this Saturday in Pasadena and Tustin, so grab some Hatch chiles and check back with Bijouxs on Sunday, our #2 favorite Hatch chile recipe will be revealed.
As always, enjoy. B