Ingredients:

  • 2 lbs fresh Hatch green chiles
  • 1 tbsp neutral oil

Instructions:

  1. Thoroughly rinse the chiles under cool water and pat them completely dry with paper towels to ensure proper charring.
  2. If using an oven broiler, lightly coat the peppers in neutral oil to encourage even blistering.
  3. Roast the chiles using either a gas burner (rotating every 2-3 minutes) or an oven broiler (3-5 minutes per side) until the skins are blackened and blistered on all sides.
  4. Immediately place the scorching hot chiles into a heat-proof bowl and cover tightly with plastic wrap, or place them in a gallon-sized Ziploc bag and seal it.
  5. Allow the peppers to steam in their own heat for 15 minutes to loosen the skins.
  6. Carefully peel away the charred skins from the flesh of the peppers.