We’ve all been there. Its 4:45, you’re trying to get supper together and in the oven, and you need a can of green chiles…but there are none in the pantry! So, stock up on roasted green chiles in the freezer when you can! I love using them fresh, but sometimes I spend a day putting them up for later when they are offered by the case.
Preserving your Green Chiles
- Whole Green Chiles, such as Hatch or Anaheim
- BBQ Grill (alternately, oven broiler)
- Large Bowl
- Clean Dish Towel
- Muffin Tin
- Plastic Wrap
- Knife and Cutting Board
- Start by pre-heating your BBQ grill, or oven broiler if using that. While waiting, wash and dry your chiles. I like to pluck the stem off as well.
- Place the chiles on a preheated grill.
- Let the chiles blister for a few minutes, then turn to blister the other side.
- When chiles are fully blistered, place in a large bowl and cover with a dish towel. Let them hang out in there until they are room temperature. This allows the skin to steam free of the flesh, and makes peeling them so much easier!
- Next, peel the chiles, and remove the seeds. I like to wear gloves from here on out. If you choose not to, wash your hands really well when you are done!
- Chop all the chiles
- Line your muffin tin with plastic wrap (this makes removing the chiles later way easier!), and fill each spot with chopped chiles.
- Put the muffin tin in the freezer for 4 hours. When the pucks are frozen, pop them out and place in a freezer bag. Each puck will be roughly 4oz, the size of a small can of green chiles in the store!
Copyright 2007 - 2012 Tanya Jolly & Sally Stevens
With a small amount of work, you can have great tasting green chiles at home, ready to add into dishes whenever you want! Just grab a puck out of the freezer and let thaw for a few minutes before adding to recipes.