Roasted green chiles

I grew up in the southwest. Homemade green chile was not hard to find.  The restaurants and cafes in my hometown always had homemade.  Now living in the midwest,  green chile is usually not on the menu.  Below are hatch green chiles that were on sale at a local grocery store.  Today, I'll show you how to prepare the chiles for recipes.

1.  Layout chiles on a cookie sheet.  Place them under a preheated broiler until the skin turns brown or black.  Then turn chiles over to brown the other side.

roasted green chiles

2.  After chiles are roasted, place them in a plastic bag and let them sit for at least 10 min.

chiles in plastic bag

3.   Remove from bag and peel outer skin off the chile.  If you are making chile rellenos, be careful not to tear the meat of the chile.

peeled green chiles

discarded skin

4.  The hard part is removing the seeds.  Cut the chile open and scrape the seeds out.  I usually rinse them under water to remove all the seeds.  If making chili rellenos, just try to slide the seeds out with your hands.  Don't cut the chile.

seeded green chile

5.  Now the chiles are ready to freeze or to use in your next recipe.