I can’t imagine life without green chiles. Growing up in New Mexico, our freezer was always stocked with roasted chiles and nearly every meal came with the question: “red or green?” Though I’ve called Texas home for over eight years, my love for green chile remains unchanged. My favorite way to enjoy them is simple: place a few on a plate, sprinkle with salt and a touch of Monterey Jack, microwave for about 20 seconds, and eat immediately. Even now, thinking about it makes my mouth water.
This passion runs in the family. My mother is just as devoted, and over the years I’ve converted my North Carolina–raised husband into a green chile fan. He jokes that I should add green chile to nearly everything, and I take that as a compliment.
If you haven’t tried green chiles, start today—even canned chiles add a distinctive flavor you won’t find in other peppers. They enhance soups, stews, eggs, sandwiches, casseroles, and many other dishes.
A quick note on varieties: when you see “Hatch Green Chile” in stores, those peppers are a breed from the Hatch region but often aren’t actually harvested in Hatch, New Mexico. True Hatch chiles benefit from the region’s climate and soil, producing exceptional flavor. Still, many green chiles from other areas are tasty and useful in everyday cooking.
Also worth mentioning: the pepper is spelled chile, not chili. Chili refers to the stew-like dish with ground beef, beans, and tomato sauce. The pepper itself is chile.
Now for roasting—get ready for an amazing aroma.
Preheat your grill to its highest setting, ideally around 500°F or hotter. If your grill has heat guards, remove them so you get direct flame contact. While the grill heats, prepare a large pot and two kitchen towels. Soak both towels in water, wring them out, fold one and place it in the bottom of the pot, and drape the other over the top of the pot. Keep the pot near the grill for easy transfer.
When the grill is ready, arrange the green chiles in a single even layer across the grates. Avoid stacking them and leave enough room to grip each chile with tongs for turning.
Let the chiles blister on one side—if the grill is hot enough this takes only a few minutes per side. Be prepared: they will pop as they heat.
Turn the chiles as they blister, allowing them to char evenly. You want them fully blistered, similar to a roasted marshmallow’s surface, but avoid burning the flesh of the pepper. Continue to rotate until all sides are blistered.
As each chile finishes, transfer it to the prepared pot and cover with the damp towel. Continue roasting the remaining peppers and add them to the covered pot as you go.
Once all chiles are roasted and in the pot, let them steam for at least 15 minutes. The steaming softens the skins and makes peeling easier. For longer storage, portion the cooled chiles into freezer bags—about four to five per bag works well. Seal and freeze after they’ve cooled to room temperature.
Enjoy your roasted green chiles—added to eggs, enchiladas, burgers, soups, or simply warmed with a little cheese, they elevate any meal.
