l've never roasted chiles before. I got a few pounds of this year's crop of Hatch chiles from my HEB (TX supermarket chain) just to give it a try. My plan is to make a charcoal fire in my Weber 18", let it burn to white, add some wood chunks then spread the chiles on the grill turning them occasionally.
What I don't know is what to look for when the are sufficiently roasted. Do I want to brown them all over? Cook until soft?
I plan to take them off the grill and cover them with foil so that they will steam a bit to make peeling easier. I probably don't have enough to worry about storing them, but I understand that if you are going to vacuum bag them and freeze them that you don't peel them.
Please tell me about anything I'm doing wrong here and give me your advice on how to do them. If this small batch goes well, I might go back and get enough to pack and freeze.
Thanks in advance .
What I don't know is what to look for when the are sufficiently roasted. Do I want to brown them all over? Cook until soft?
I plan to take them off the grill and cover them with foil so that they will steam a bit to make peeling easier. I probably don't have enough to worry about storing them, but I understand that if you are going to vacuum bag them and freeze them that you don't peel them.
Please tell me about anything I'm doing wrong here and give me your advice on how to do them. If this small batch goes well, I might go back and get enough to pack and freeze.
Thanks in advance .