I just wanted to say thank you for teaching me to cool the Chili's after in order to peel easily. I grew up in New Mexico and have never heard of that method. I have always been the ding dong who puts them in a bag let some steam and struggles to peel the skin. So thank you so much❤
I just learned some valuable tips from you! After helping my grandmother as a child in Las Cruces, I never picked up poking the chilis with a fork and the ice water bath afterward! I'm 65 now, grow my own chilis, and am thrilled to pick up these valuable pointers! Thanks so much!
This was the best video I’ve seen. I bought 5 lbs from a local grocery store and they were not expecting more. My past has been driving 200 miles to purchase at a Mexican Market receiving 25 pounds already roasted and they sweat all the way home. This was a giant cost. In Nevada I paid 32.00 for the same but they sold me hot hot instead of hot‼️ Mine today were large medium heat. The hot and hot hot were already spoiling. They did pretty well for me but couldn’t pull the skin from the bottom. They are in the freezer. Thank you for your directions. All I missed was the “smoked” part.
This video is genius! I've been looking for these techniques and tips for years. After viewing and trying it, peppers are amazing and come out perfect just like yours! Especially the tip on icing them, what a difference in the chiles...sheer perfection :)
So I tried this tonight for some Chile Verde and it is definitely much easier to skin the Chiles but it lacks the smokey roast flavor. If you're not really looking for that profile absolutely the way to go 👍
I lived in Las Cruces, NM for years and Oh how I miss the smell coming out of Hatch at harvest time. I live in North Arkansas now and grow my own Hatch chile peppers from seeds I buy from the Sandia Seed Company. I also grow several other peppers, Pasilla Bajio, NuMex 64, and Poblano. They all get roasted and freeze dried and I use them all year to cook with. Great video!
Straight to the point, covered all the important nuances a seasoned vet would know. Exactly the video I was looking for. Much appreciated. Shout out from Austin, TX. We love when the Hatch chilies come around.
Great video! I went to Central Market in Ft Worth and their “hatch event” was pretty much over, they didn’t have any more roasted ones, they had a lot of raw ones in the produce section, so I went ahead and got a whole bunch and now I know how to roast them at home!
I grew up not far from Hatch,N.M. From ‘58-‘74 Hatch Red and Green Chile was a staple. Some of the restaurants we frequented served the Big Jim Chile (my favorite). La Posta was our go to place for Chile Relleno. I moved to the east coast in ‘74 but I have family that resides in several cities in N.M.. I order red chile pods and frozen green chile when available to keep my chile “fix” going! I know your house smells wonderful this time of the chile season! I sure do miss N.M.........Thank You for posting your vids I am a subscriber now!
Thank you for tuning in with us! We are super excited about the upcoming year, and so happy that we can spread that NM love of Hatch Chile all over the country!
la posta is great for first time visitors to NM, but the last few years, the quality has gone down hill and is less spicy too. Not saying its bad, still super good, just not as great as it used to be
@@TaylorPhase I feel the same! 2008 was the last time I ate there! It was a ritual for moms family from Georgia came to visit us we went there several times during their visit. 2008 I went back for mom’s funeral and just for old time sake I went and ate a Chile Relleno honoring mom. Wasn’t the same cause mom wasn’t across the table and the taste had gone down hill! I’m 65 yrs old but back in the mid 1960s it was on the top shelf!
@@papajoecooking4425 it’s still good though. We were that way last week but we skipped la posta and I wanted to have my girlfriend try andales instead. The line was crazy there too. Sadly New Mexico makes you pull your mask up at the table to chew food between bites. It’s super crazy. Worse than California now
@@TaylorPhase Our to go places on a regular basis were and are,,,,,,,Nopalitos Nellies Days Hamburgers Ranchway and Carillos. Each place we order the same thing every time. Go here for this go her just for that and can’t get this no where else like this,,,,,,,,,lol wow talking about bringing back my youth! Dad moved to Las Cruces 1959 from Oklahoma after he retired from Ary at Ft Sill! I went from the baby bottle to green chile lol!
Just roasted 20 pounds. Thanks for the ice bath suggestion. Always put in a bag and it steam. The chilies turn out with a bite instead of being cooked all the way through. Can’t wait to make chili verde or rellenos. Your chilis - which I bough roasted, peeled and chopped frozen - just made the best chili verde I’ve ever had!
Thank you so much for sharing your roasting and cooling process! I’m roasting some Anaheim chilies for the first time tonight for a recipe. You made it very simple. Thank you!
Awesome video thank you! I was super excited that Kroger in the tiny town I am living in in Ohio got in a bunch of fresh hatch green chilies I lived in Las Cruces for a really long time and that smell during roasting season is like nothing else on earth! 🌶❤️❤️❤️ But I wasn’t sure how to roast them without one of those fire things and I never would’ve thought of cold water! Never saw anybody do that thank you again! Big help!
Thanks for the great information! I've been buying roasted chilis in Denver for years and have always been advised to leave the chilis in the trash bag for several hours. Can't wait to try this!
This technique is spot on! I've always used the plastic bag/steam method, and I do believe this way is much better. They ARE firmer this way. The skin slips off really well too with the broiling. Just need to keep an eye on them. Thank you!
Best demo I've seen for properly oven roasting a New Mexico chili. I've got quite a few to process and want to freeze some. Would you freeze with the skin on or off?
Randy, Show us how you do it in the tumble roasters and how the peels are removed please! it looks like it is done with a garden sprayer from what I can tell.
I was raised eating Hatch 🌶 chilli. I live in Little Rock Arkansas now and its August chilli 🌶 time 😋 Kroger carries it now good thing my son works in the produce department.
I'm going to try this out today. I've been growing Giant Marconi and Cubanelle, but next season, I'm growing poblanos, and others with more of a kick to it.
Great video, I've always roasted my chili's on a comal (cast iron griddle) , but it takes too long! I'm going to make chili rellenos tonight and I'm definitely trying this! Thanks 😊
Thank you so much for this video. I have been doing the "steam in a bag" process and this is so much better. Is there an easy way to get the seeds out?
So you dip them in ice water right out of the oven? I have 10lbs of Sandias coming my way (I live in the Midwest) in the next couple weeks from New Mexico......can't wait to get roasting:-). My father in law is from Albuquerque...... we love our hot chiles:-). Do you vaccum seal yours in bags to freeze them?
We love the ice bath right after, yes! Vaccum sealing is GREAT but if you can't, just put them in a freezer ziplock with as much air squeezed out as possible. Has worked wonders for us for years!
Always have seen to steam them in the bags. I'll try it with ice because you're right, they get mushy. I'm going to be ordering from you all, here in Florida we only get them for a very short time and they're not the best looking.
Sick of burning the hell out of them on the propane roaster, then in a plastic bag, but maybe I still can and then right into ice water, what a great tip. No more plastic bags here. Thanks for the video, 👍👍👍👍
I was doing everything except the cold water. Brilliant!! Question: I seed mine every year. Is that ok, and/or am I losing any flavor by doing so? Excellent video and many thanks.
I don't think the seeds are going to provide you any more flavor at this point--it should all be in the flesh of the pepper. (My mom removes the seeds before she freezes and, as we all know, mom's way is always best!) ;)
I've spent many years detoxing from opiates and "western" life ..(idaho) and have not found a place like NM along with the green chile there to do the job as needs be. NM is like no where else on earth. I'm afraid to live there, less next to a fresh water source, but hot damn those Chile's are unbeatable!!!
I picked up a couple roasted cases today. I should've bought the raw ones. This is a pain to get this char off. I'll buy a case this Fall and NOT have them roasted. Will DIY that part of it for sure. Lesson learned.
We have videos on roasting with all kinds of different methods--grills, gas stoves, ovens, etc. (And, hey, we've even roasted on a campfire! You make do with what you've got!)
I just wanted to say thank you for teaching me to cool the Chili's after in order to peel easily. I grew up in New Mexico and have never heard of that method. I have always been the ding dong who puts them in a bag let some steam and struggles to peel the skin. So thank you so much❤
I just learned some valuable tips from you! After helping my grandmother as a child in Las Cruces, I never picked up poking the chilis with a fork and the ice water bath afterward! I'm 65 now, grow my own chilis, and am thrilled to pick up these valuable pointers! Thanks so much!
Thanks for watching! So glad we could share some tips. Enjoy!
Same here, wish I could grow them in Michigan, 😒😒
BRILLIANT!!!! I have been roasting green chilies forever but, thanks to you, I now know the ice water trick!!
thanks for the video, never seen anyone recommend cold water right after roasting them to peel them faster.
Saves all those paper bags too! Thanks for watching
Was always taught to put them in a bag to steam for and hour. Once you open the skin comes off
I roasted some yesterday. Works like a champ
I believe peaches and tomatoes are done the same way. Now I want peach pie 🥧
Cooling them down rapidly with ice water also keeps the chile bright green and not turn dull and brown looking.
This was the best video I’ve seen. I bought 5 lbs from a local grocery store and they were not expecting more. My past has been driving 200 miles to purchase at a Mexican Market receiving 25 pounds already roasted and they sweat all the way home. This was a giant cost. In Nevada I paid 32.00 for the same but they sold me hot hot instead of hot‼️ Mine today were large medium heat. The hot and hot hot were already spoiling. They did pretty well for me but couldn’t pull the skin from the bottom. They are in the freezer. Thank you for your directions. All I missed was the “smoked” part.
Thank you! Bought me a 10lb box in Texas. Missing my family that was from Española, NM.
Cheers!
This video is genius! I've been looking for these techniques and tips for years. After viewing and trying it, peppers are amazing and come out perfect just like yours! Especially the tip on icing them, what a difference in the chiles...sheer perfection :)
So I tried this tonight for some Chile Verde and it is definitely much easier to skin the Chiles but it lacks the smokey roast flavor. If you're not really looking for that profile absolutely the way to go 👍
Thanks for this video!! But, can I thaw frozen ones and still can them?
Just got about 30-40 of these peppers at HyVee. Roasting them in the oven with my dad.
Great video, thanks for sharing.
I lived in Las Cruces, NM for years and Oh how I miss the smell coming out of Hatch at harvest time. I live in North Arkansas now and grow my own Hatch chile peppers from seeds I buy from the Sandia Seed Company. I also grow several other peppers, Pasilla Bajio, NuMex 64, and Poblano. They all get roasted and freeze dried and I use them all year to cook with. Great video!
Straight to the point, covered all the important nuances a seasoned vet would know. Exactly the video I was looking for. Much appreciated. Shout out from Austin, TX. We love when the Hatch chilies come around.
YOUR THE GOAT (GREATEST OF ALL TIME) OF CHILI ROASTING IN THE OVEN AND PUTTING IN TO ICE WATER...THANK YOU SIR
I just roasted some Hatch chiles following your method and it worked great! Peeled right off. Thanks!
Great video! I went to Central Market in Ft Worth and their “hatch event” was pretty much over, they didn’t have any more roasted ones, they had a lot of raw ones in the produce section, so I went ahead and got a whole bunch and now I know how to roast them at home!
The one in Southlake just delivered 2 cases to me!!!
@@susanworley7346 Ooooh! Good to know!
I grew up not far from Hatch,N.M. From ‘58-‘74 Hatch Red and Green Chile was a staple. Some of the restaurants we frequented served the Big Jim Chile (my favorite). La Posta was our go to place for Chile Relleno. I moved to the east coast in ‘74 but I have family that resides in several cities in N.M.. I order red chile pods and frozen green chile when available to keep my chile “fix” going! I know your house smells wonderful this time of the chile season! I sure do miss N.M.........Thank You for posting your vids I am a subscriber now!
Thank you for tuning in with us! We are super excited about the upcoming year, and so happy that we can spread that NM love of Hatch Chile all over the country!
la posta is great for first time visitors to NM, but the last few years, the quality has gone down hill and is less spicy too. Not saying its bad, still super good, just not as great as it used to be
@@TaylorPhase I feel the same! 2008 was the last time I ate there! It was a ritual for moms family from Georgia came to visit us we went there several times during their visit. 2008 I went back for mom’s funeral and just for old time sake I went and ate a Chile Relleno honoring mom. Wasn’t the same cause mom wasn’t across the table and the taste had gone down hill! I’m 65 yrs old but back in the mid 1960s it was on the top shelf!
@@papajoecooking4425 it’s still good though. We were that way last week but we skipped la posta and I wanted to have my girlfriend try andales instead. The line was crazy there too. Sadly New Mexico makes you pull your mask up at the table to chew food between bites. It’s super crazy. Worse than California now
@@TaylorPhase Our to go places on a regular basis were and are,,,,,,,Nopalitos Nellies Days Hamburgers Ranchway and Carillos. Each place we order the same thing every time. Go here for this go her just for that and can’t get this no where else like this,,,,,,,,,lol wow talking about bringing back my youth! Dad moved to Las Cruces 1959 from Oklahoma after he retired from Ary at Ft Sill! I went from the baby bottle to green chile lol!
this a great video. Very helpful. I used this method with great success.
You lead by example! Thanks for a great video.
I have used your method three times now, and it works like a charm!
Thank you, I just used your receipe to roast hatch green chilies for the first time and they came out great!!!!!
Güero, you got it down pat my friend. Those chiles look beautiful, thank you.
Thanks you made life a little easier.
My husband and I just watched this video on our TV and we enjoyed it! 😊 Your kitchen is beautiful & your roasted Chiles turned out perfect. 😋
Great voice for your videos -- you have a great cooking style! I like this! Great job on your video!
Thank you Cynthia! We appreciate you watching!
Yes! He has a DJ voice
Just roasted 20 pounds. Thanks for the ice bath suggestion. Always put in a bag and it steam. The chilies turn out with a bite instead of being cooked all the way through. Can’t wait to make chili verde or rellenos.
Your chilis - which I bough roasted, peeled and chopped frozen - just made the best chili verde I’ve ever had!
Thank you so much for sharing your roasting and cooling process! I’m roasting some Anaheim chilies for the first time tonight for a recipe. You made it very simple. Thank you!
How do you store a large batch? I’m thinking in a mason jar, covered in olive oil.
I tried the ice water bath, works great!!! Thanks Randy....
Just got my order and they look phanomanal I'm originally from El Paso moved to Philadelphia. Cant wait to roast them
Woohoo! Thrilled to hear that, thank you for taking the time to share with us!
Awesome video thank you! I was super excited that Kroger in the tiny town I am living in in Ohio got in a bunch of fresh hatch green chilies I lived in Las Cruces for a really long time and that smell during roasting season is like nothing else on earth! 🌶❤️❤️❤️
But I wasn’t sure how to roast them without one of those fire things and I never would’ve thought of cold water! Never saw anybody do that thank you again! Big help!
Thanks for this video! I’m in Cloudcroft and roasting chilies for enchiladas tonight! Thanks so much!!!
Thank God I found this video, have a bunch to do soon and this is kick ass!! Just did 7 and it works great!! Thank you!!
SO thrilled to hear this! Thanks for commenting!
Finally a method that works and makes sense! Thank you!!!
This was very helpful information and visually helpful. I just roasted my first ever green chilies.
Thanks so much!
Thanks for the great information! I've been buying roasted chilis in Denver for years and have always been advised to leave the chilis in the trash bag for several hours. Can't wait to try this!
Thank you for sharing how to cook it in the oven 👍🙏
This technique is spot on! I've always used the plastic bag/steam method, and I do believe this way is much better. They ARE firmer this way. The skin slips off really well too with the broiling. Just need to keep an eye on them. Thank you!
As a fellow buerqueno I appreciate the video!!
Thanks for sharing the New Mexico secrets with the rest of us. Such amazing chilis come from Hatch.
Best demo I've seen for properly oven roasting a New Mexico chili. I've got quite a few to process and want to freeze some. Would you freeze with the skin on or off?
Most definitely take the skins off before freezing!
Gracias!
Great idea!
Ready to make some chile rellenos!
I always roasted them over the burner like my tia did.
Love your voice!!!!
I did this last night and it works
Can u freeze the raw chili peppers before u roast them? Or is it best to roast all of them, peel them and then freeze them?
excellent tip on cool ice water, not many folks tell that secret thanks!
Thank you, I have to roast mine tomorrow, I’ve never heard of the ice bath, I can’t wait to roast now 🌶
Let us know how it goes! Glad we could help!
Randy, Show us how you do it in the tumble roasters and how the peels are removed please! it looks like it is done with a garden sprayer from what I can tell.
I was raised eating Hatch 🌶 chilli. I live in Little Rock Arkansas now and its August chilli 🌶 time 😋 Kroger carries it now good thing my son works in the produce department.
I'm going to try this out today.
I've been growing Giant Marconi and Cubanelle, but next season, I'm growing poblanos, and others with more of a kick to it.
Awesome! Just what I was looking for...Thanks!
Thanks this is great! I've been doing it wrong for a while.
Thanks Randy. Never knew about the ice water bath. Good to know I've eaten my LAST 'bag-steamed' slimy chili! :-)
Thank you sir for sharing that😊
Beautiful kitchen
Perfect now thanks to your video 😊
Great video, I've always roasted my chili's on a comal (cast iron griddle) , but it takes too long! I'm going to make chili rellenos tonight and I'm definitely trying this! Thanks 😊
loved the video. helpful tip...roast them directly on the oven rack. get more done at once
Thanks! We'll have to try that next time!
Thank you so much for this video. I have been doing the "steam in a bag" process and this is so much better. Is there an easy way to get the seeds out?
Awesome shirt 👍🏻
So you dip them in ice water right out of the oven? I have 10lbs of Sandias coming my way (I live in the Midwest) in the next couple weeks from New Mexico......can't wait to get roasting:-). My father in law is from Albuquerque...... we love our hot chiles:-). Do you vaccum seal yours in bags to freeze them?
We love the ice bath right after, yes! Vaccum sealing is GREAT but if you can't, just put them in a freezer ziplock with as much air squeezed out as possible. Has worked wonders for us for years!
Love it bro
I wonder if cutting the tops 1st would work okay as well?
Always have seen to steam them in the bags. I'll try it with ice because you're right, they get mushy. I'm going to be ordering from you all, here in Florida we only get them for a very short time and they're not the best looking.
Thank you!
Roasting is easy; peeling is the hard part! But it doesn't look hard with your method. trying it tonight!
Would love to hear how it worked for you!
I've been living in the bronx . Originally from el paso nothing like southwest cuisine
just roasted them for the first time, found them in Kroger, do you freeze them whole or seed them then freeze them? I had to go back and buy more.
Dude, the Hatch chiles 2023 are going on sale tomorrow morning for 2 pounds for .99 a pound!🌶️🌶️🌶️
Sick of burning the hell out of them on the propane roaster, then in a plastic bag, but maybe I still can and then right into ice water, what a great tip. No more plastic bags here. Thanks for the video, 👍👍👍👍
Where do I buy the chili’s ? Moving to New Mexico soon
Awesome
Great video bouta cook mine rn thanks for the help
Game changer!
I was doing everything except the cold water. Brilliant!!
Question: I seed mine every year. Is that ok, and/or am I losing any flavor by doing so? Excellent video and many thanks.
I don't think the seeds are going to provide you any more flavor at this point--it should all be in the flesh of the pepper. (My mom removes the seeds before she freezes and, as we all know, mom's way is always best!) ;)
Fresh Chile
Got it. Many thanks again!
Super Simple thank you/
It works!
Thank you
Thank you!!!!!
Thanks for watching!
I've spent many years detoxing from opiates and "western" life ..(idaho) and have not found a place like NM along with the green chile there to do the job as needs be. NM is like no where else on earth. I'm afraid to live there, less next to a fresh water source, but hot damn those Chile's are unbeatable!!!
when do you deseed the chilies?
Thanks so much!!
Our pleasure!
Bought 15 pounds of Hatch chile and planning to make salsa and can it. Would I do this same method to make green hatch Chile salsa ?
Thank you for your video,
Question: How long after they sit in ice bag to you peel them
Mines is mushy 😂 ty for the info😊
I love how they smell! Aromatherapy
Yes, if only we could bottle up that smell!
I do mine on the second level from the top
I picked up a couple roasted cases today. I should've bought the raw ones. This is a pain to get this char off.
I'll buy a case this Fall and NOT have them roasted. Will DIY that part of it for sure. Lesson learned.
nice looking chiles, but bigger usually means milder and less spicy
I’ve posted my take on New Mexico dishes,,,,,,,,the best I can do with ingredients available on the east coast 👍🏻😀
🔥🔥🔥🔥
You got it!
Yes ! Ice water impt !
I want to try this so bad but I need some ripe chiles
We ship them out fresh Monday-Wednesday during chile season! Order today, roast next week! freshchileco.com/collections/fresh-hatch-green-chile
Thanks for sharing your technique. I didn't like the idea of putting the peppers in a plastic bag, Specially when they are hot.
You are welcome! Thank you!
👍🏼👍🏼👍🏼👍🏼
Thank you! I don't have a gas stove =(
We have videos on roasting with all kinds of different methods--grills, gas stoves, ovens, etc. (And, hey, we've even roasted on a campfire! You make do with what you've got!)
Johnny Cash!!!!
Touch them up with a propane torch
Even at McDonald's you can have green chilies on your burger
No way, you're washing all the roasted flavor away. Ask the pros in HATCH!