There are so many ways to successfully remove the skins from green chiles. If you don’t happen to have access to the big gas fired barrel roasters used all over the Southwest, try using the broiler in your oven. Place the chiles on a cookie sheet. Roast ferociously. Perfectly roasted chiles look brown-black and blistered. This is what makes them easy to peel and also helps develop their flavor. Use tongs to turn them over once they have blistered on one side. Remove them from the oven and sweat them in a plastic bag until they are cool enough to handle. You can peel them immediately, also removing the seeds and stems, or leave the skins on and put them in a freezer bag for later use. Protect your hands. They will burn like fire from the capsaicin without some sort of barrier. Wear rubber or silicon gloves, or do it the old school way and coat your hands with grease. Never rinse your chiles in water as it removes the oils which hold much of the chile’s flavor. This is why commercially processed chiles are never as flavorful as the ones you put up yourself! Frozen chile will keep for a year or more.
Buy already roasted green chile from Fry Family Farm Saturday, September 20 from 11am to 2pm outside the Co-op.