green chile peppers: the basics

Don't cook, can or freeze fresh green chile pods. The peel has a bitter taste that will ruin much of your chile enjoyment. For best results, green chile needs to be roasted and peeled before you cook or preserve them.

a. roasting green chile peppers

The smell of roasting chile is one of the great Fall delights of living in New Mexico. It is worth stopping for a while to smell the roasting chile.

INGREDIENTS

This is what you need:

green chile pods, up to 25 lbs.
chile roaster / grill / oven

Pic1: a chile roaster in action

Directions

Pic2: Hatch chile store
Pic3: roasting 20 lbs. green chile
Pic4: roasting on the grill

If you buy in quantity, have the store roast the chile for you.
- They have the equipment and experience to do it right.
- They'll do it a lot faster than you can at home on a grill or in the oven.
- Bring your own food-grade container.
  Do not use garbage bags. They release carcinogens when in contact with hot food.

2020-09-27

Pic5+6: 20 lbs. roasted green chile will fit in a 12-qt. pot
Pic7: chile peels

After roasting, store the chile in a lidded container and let them cook in their stored heat.
The smell will pervade the house. Enjoy while it lasts.

b. processing green chile peppers

2019-10-03

Pic8: 2 lbs. roasted green chile
Pic9: same, without the bag
Pic10: peeled and cored

When roasted properly, the peels will come off quite easily.
Even so, it may take several hours to peel 20 lbs. all by yourself.
IMPORTANT: Wear gloves. Don't touch your eyes or face while doing this.

Pic11: chile peels and cores
Pic12: removing chile seeds
Pic13: chile peels, cores, seeds

Cut away the stem and core to open the chiles. Discard.
NM green chile has a lot of seeds. Save a few without roasting and let them ripen on the kitchen counter to harvest the seeds for next growing season.
A lot of the chile heat is in the seeds. If you like it mild, be sure to remove the seeds.
The discarded parts weigh about 3 lbs. out of the 20 I started with.

2016-12-27

Pic14-16: chopping / stewing chile peppers

Optional: chop and stew the green chile before preserving.

c. canning green chile

Canning is a method to preserve food that does not require refrigeration. Peppers are non-acidic food, so be sure to always pressure-can.

See also THIS PAGE for detailed instructions.

Quantity: An average of 9 pounds is needed per canner load of 9 pints. A bushel weighs 25 pounds and yields 20 to 30 pints – an average of 1 pound per pint.
Quality: Select firm yellow, green, or red peppers. Do not use soft or diseased peppers.

INGREDIENTS

This is what you need:

green chile, roasted, cleaned
mason jars

Pic17: green chile in pint mason jars

Directions

Pic18: cleaned green chile
Pic19: ready to pack in canning jars
Pic20: all done

Roasted and cleaned whole peppers will be flat..
Add 1/2 teaspoon of salt to each pint jar, if desired.
Fill jars loosely with peppers and add fresh boiled water, leaving 1-inch headspace.
Remove air bubbles and adjust water quantity.
Adjust lids and process at least 35 minutes following the pressure recommendations for your altitude.
Allow the canner to cool and depressurize before opening it.
Quick-releasing the pressure will make the liquid in the jars boil away.
Set out the jars on a towel and allow to cool overnight.
Remove the lids and wash the jars before storing.
Failed seals should show while doing this.
Reprocess jars with failed seal, or refrigerate and use within 1 week.

d. freezing green chile

Freezing is a common way of preserving chile for the entire year.
Many household in NM fill a dedicated freezer with green chile each harvest season.

Directions

2016-12-27

Pic21-23: blending for green chile sauce

Optional: chop or blend green chile before freezing.
I freeze chopped or pureed green chile in food-grade plastic containers.
Preferably refrigerate before freezing.
When frozen, I remove the container and vacuum-seal the chile for longer shelf-life.

2020-10-02

Pic24-26: vacuum-sealing whole peppers

I use vacuum-seal plastic on the roll, so I can make bags in whatever size I need.
I pack about 1 lb. green chile in each bag.
That is enough for a meal for 2 with some leftovers.
Freeze and keep frozen until needed.

2019-09-12

Pic27-29: thawing / heating / using green chile

Thaw green chile in the refrigerator or over low to medium heat.
Store-bought frozen chile usually needs to be cooked before consumption.
Green chile can be used as main or supporting ingredients in meals and sauces.
Enjoy.

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org