If you have ever been in the Southwest in the fall you have almost most certainly smelt green chiles roasting anytime you were outside. It’s like the official fragrance of the southwest and personally I think it should be made into a candle scent. I adore the smell of roasting green chile. Maybe it’s because I grew up with it and it just reminds me of one of my favorite time of years but whatever it is it smells wonderful.
It also smells like something delicious is about to be made with all the chiles so that’s exciting too. Luckily in the southwest we can get green chile even when it’s not in season, which is good because it is delicious on anything and everything.
Sure there’s always the can option available year round too but there’s nothing like fresh roasted chiles and roasting them like this is the easiest way ever. Especially since you can roast a bunch at once and then freeze them and have them all ready to go when you need them.
If you do try this or any other recipe, let me know! Leave a comment and don’t forget to take a picture and tag it #modernlittlevictories on Instagram! I’d love to hear what you think and what you create in your kitchen.
- Fresh long green chiles
Turn the broiler on and line a cookie sheet with foil. Place your chiles on the sheet and pop them under the broiler. Once they get a good char flip them over and just make sure they roast until all the skin is black.
Wrap them up in the foil and let them steam for a little while to loosen the skin even more. Let them sit for about 15-20 minutes.
After that then just peel off the skin (don’t run them under water, you will just wash off the flavor). Remove seeds if you want and leave them whole or chop them up.
Try and find flat chiles so that it will be easier to make sure the evenly get charred and you won’t have to worry about them not staying in place.