Several events signal fall in New Mexico: the State Fair, the Albuquerque International Balloon Fiesta, and the smell of roasting green chile in the air. I can’t do justice to describing the scent except to say that it’s earthy, unique and mouth watering.
If you’re from New Mexico or have traveled here in the fall, you’ve seen vendors roasting green chile in special baskets over sparkling fires. You can purchase chile by the pound or bushel, take it home and freeze enough for the year. Aside from cool evenings and changing leaf colors, there’s no better reason to love New Mexico autumns!
Alternatively, of course, you can grow your own green chile. I wrote about New Mexico chile in March if you’d like to know more about growing the plant. Today, I roasted about eight chiles, all picked from a single hardy plant in our vegetable garden.
I say hardy not because chile is difficult to grow. On the contrary, this particular plant survived a gopher attack near its roots that caused water to just drain down a hole until we plugged it and used drip irrigation only. The gophers invited ants to take up residence a few inches away. And when the weather was unseasonably damp in July, black appeared on the stems and I thought we would lose the plant to a fungal disease.
Instead, we’ve been fortunate enough to harvest at least 15 peppers off one plant, and we’ve roasted our harvest on the grill a few times.
The reason green chiles are roasted is to blister the skin of the pepper so that you can peel it easily when ready to cook the chile. If you purchase green chile instead of growing it, you’ll get the best flavor and easiest peeling by having the seller roast the green chile for you; they use high heat and toss the chiles for more even blistering. But it’s also simple to roast green chiles from your garden on the grill, especially if you’ve already got the grill on to cook (maybe a patty for a green chile cheeseburger!)
Simply wash the green chiles and pat them dry. Then place them on the grill about five to six inches above the coals. Turn or roll the chiles to coat them evenly. Patience helps, so that you roast them fairly slowly. You should hear some popping sounds and smell the chile cooking slightly. Using long-handled tongs, carefully remove each chile to a plate, and quickly place them in a plastic bag or other covered container to steam the peel slightly. Whole green chiles are much easier to peel after freezing. I just remove as much air as I can and place my bag in the freezer while the chiles are still slightly warm.
Check out more chile roasting methods from the Hatch Chile Store.