Step 1

To Grill Hatch Peppers: Preheat the grill to medium high. Place the chiles on the grill grates, and grill (or roast) until the bottoms are blistered and blackened in spots, about 4 minutes. Turn the chiles over and grill until the other sides are blistered and blackened in spots. Use tongs to transfer the chiles to a bowl, and cover the bowl the foil, plastic wrap, or a clean dishtowel. Let sit for about 20 minutes, then pull out the stems, pulling out all of the seeds (or leaving some in, as desired, for more heat). Peel the skin from the peppers. Use as desired, or freezer (see directions for freezing above).

Step 2

To Broil Hatch Peppers: Preheat the broiler, and place the top oven rack about 6 inches from the heat source. Place the chiles on the a rimmed baking sheet lined with foil. Broil until the tops are blistered and blackened in spots, about 4 minutes. Turn the chiles over and broil until the other sides are blistered and blackened in spots. Use tongs to transfer the chiles to a bowl, and cover the bowl the foil, plastic wrap, or a clean dishtowel. Let sit for about 20 minutes, then pull out the stems, pulling out all of the seeds (or leaving some in, as desired, for more heat). Peel the skin from the peppers. Use as desired, or freezer (see directions for freezing above).

Step 3

To Cook Hatch Peppers on a Gas Stove: Turn the burner (or burners) to medium high. Place the chiles directly on the burner, and roast until the bottoms are blistered and blackened in spots, about 4 minutes. Turn the chiles over and roast until the other sides are blistered and blackened in spots. Use tongs to transfer the chiles to a bowl, and cover the bowl the foil, plastic wrap, or a clean dishtowel. Let sit for about 20 minutes, then pull out the stem, pulling out all of the seeds (or leaving some in, as desired, for more heat). Peel the skin from the peppers. Use as desired, or freeze (see directions for freezing above).