Trader Joe's has frozen Hatch green chiles--for those of us who cannot get them

Did you buy some? I am curious how they will roast after being frozen and have

been opened to remove the seeds. I roast mine fresh, freeze, then remove the seeds by just pulling out the stem when they are still partially frozen. Then I remove the black skin.

 
These are all roasted peeled and seeded, as I do mine. Made the mistake once of freezing without

doing it and vowed never again. These won't be roasted again.

 
Charley, I did the same thing....roasted then froze with skin on. Terrible to get off. BUT...

last week I pulled the rest of them out (hadn't touched them since fighting to get the skin off the frozen suckers) and left them in the sink to thaw.

Pull them out and the skin slipped right off. In seconds, I had 8 beautiful Hatch chilies ready to use.

Go figure.

 
I've been grilling Hatch Chilis four years now to get the skin blackened, I never have any

trouble getting the skin off. I run a little slightly warm water over the frozen pepper and the skins pull right off.

 
My mistake was trying to peel the blackened chili while it was still frozen.

Didn't realize that thawing it first was the way to go.

Live and learn to enjoy chilies.

 
I like to have them ready when I am and haven't had a problem peeling them before freezing.

We don't often get them here fresh, but have helped kids in Denver to fix theirs.

 
I did that just last night used a frozen charred but unpeeled one and a quick rub took care of it

Once they thaw a bit the peel comes right off. If I was using a whole bunch for a sauce, then it would be handier to have them peeled first. But I usually use just 1 or 2 at a time

 
We also think the longer that char stays on, the better. Just our goofy theory. Mu hubby would never

peel them if he had his way---just shakes his head when I remove most of the skin.

 
When I first bought the Hatch Chiles I did a little research, and somewhere I saw

that leaving the blistered skin on,keeps the flavor in and the skin protects the pepper flesh. It takes so little time to fun the frozen pepper under cool water and the skin just sort of lifts up and you just peel it off, it takes just a few seconds to remove it. Leaving it for a few minutes longer, you can simply pull the stem out with all the seeds attached. The few that remain are minimal. You can always swipe them away with your fingers.

 
I did buy many jars of the TJ Hatch salsa

to use in making green chicken enchiladas but haven't seen the frozen chilies. Hope we have them here in Michigan! Thank-you so much for sharing. Colleen

 
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