12 Fresh Hatch Chiles (obviously you can go with more)
- Fire up the grill to medium heat and place peppers directly on the clean grill grates.
- After a few minutes, you’ll notice the skin starting to blister and char. Using tongs, carefully flip the peppers allowing the flames/heat to hit all sides.
- After all of the sides have been charred, immediately transfer the peppers to a heat-safe dish and cover with plastic wrap.
- That plastic wrap will now help ‘sweat’ the peppers to remove any last bit of skin that may still be attached to the pepper.
- Allow the peppers to sweat for 15 minutes before attempting the remove the skin.
- With gloved hands, pick up a pepper (watch as they are delicate now) and carefully pull the skin off. If you’ve charred them well and let them sweat, you should have no problems pulling the skin off.
- Once the peppers are all peeled, store the peppers in a air-tight container for up to a week.
See the post for how to oven broil or roast these on the stovetop.