Post and s by guest blogger, Rebecca White, of A Pleasant Little Kitchen. 
Place the chiles in an airtight container and place in the fridge to use throughout the week.
Rubber gloves can be helpful when peeling and seeding the chiles to keep hands from getting too “Hatchy.”
1) Heat the grill to 450-500 degrees. Be sure that the coals (or burners) are ignited everywhere that you want to place the chiles. This process works best with direct heat.
Once the skin, stem and seeds have been removed, let the chiles come to room temperature.
Home and commercially prepared frozen food that contains ice crystals and feels as cold as if refrigerated can be re-frozen. However, re-frozen fruit may have lower quality in flavor and texture. Frozen food that has thawed and been held above 40°F for over 2 hours can be re-frozen but should be checked for mold, yeasty smell, or sliminess. Discard any questionable product.
Commercial roasters are a convenient and economical way to handle large volumes of chile peppers. Some vendors use garbage bags to hold roasted peppers. However, this practice is dangerous because plastic polymers and chemicals such as pesticides imbedded in the plastic can be released into the peppers when the bag is exposed to heat from the peppers. Therefore, it is best to use a food-safe container such as a large roasting pan, pillowcase, or cooler/ice chest to collect roasted peppers, then transport to your home in a chilled ice chest. Transfer into smaller containers as soon as possible. Remember to place packaged, roasted peppers under refrigeration within 2 hours of exposure to heat.
Wash and dry chile. With a knife, make a small slit in the side of each chile pod to allow steam to escape. Be sure your heat source is very hot. Turn frequently to prevent scorching and ensure even blistering. Remove from heat and spread out on a flat surface in a single layer to cool before peeling. For a more crisp product, dip chile into ice water as it is removed from heat. For more thoroughly cooked chile, place in a pan and cover with a damp towel for a few minutes.
Freeze chiles immediately after packing. Freeze at 0°F (-18°C) or below. Put no more food into the home freezer than will freeze within 24 hours. Usually this is about two or three pounds of food to each cubic foot of freezer capacity. For quickest freezing, place packages against freezing plates or coils and leave a little space between packages so air can circulate freely. After freezing, packages may be stored close together. Store them at 0°F (-18°C) or below. Frozen chiles should be used within 12 months.
Contents of publications may be freely reproduced for educational purposes. All other rights reserved. For permission to use publications for other purposes, contact [email protected] or the authors listed on the publication. New Mexico State University is an equal opportunity/affirmative action employer and educator. NMSU and the U.S. Department of Agriculture cooperating.
HATCH CHILE BASICS: What You Need to Know About Hatch Chile/Roasting, Peeling, & Freezing
Can you freeze Hatch green chiles?
Pop on over to your local Market Street and load up your cart with Hatch green chiles. Whether you’re roasting your own or letting Market Street do the roasting work, it’s well worth it to freeze fresh Hatch green chiles to enjoy all year long. Happy Hatching! 1) Heat the grill to 450-500 degrees.
Can Hatch peppers be frozen?
After packaging the hatch peppers, it’s time to freeze them properly. Follow these steps to ensure the best freezing results: Arrange in a single layer: Place the sealed bags or containers in a single layer on a flat surface in your freezer. This initial arrangement allows for faster and more efficient freezing.
Can you freeze Chiles?
You can seed the chiles with your hands or you can also place the pepper on a cutting board, then holding the stem end, scrape the seeds out with a soup spoon. You can freeze the chiles whole or freeze them chopped. I prefer to chop them before freezing so they’re recipe-ready. Place in zipper top bags and label.
Are Hatch chiles easy to preserve?
Rest assured and know Hatch chiles are easy to preserve and worth the time it takes. If you follow our lead and stock up (whichever method you choose), come January when you crave the unmistakable Hatch flavor, all you’ll have to do is forage in the freezer, thaw and enjoy. Flat chiles are the easiest to roast. An oven or a grill is all you need.