My roasted chile batch finally stopped burning after a vendor's tip

A guy at the Santa Fe farmers market told me I was turning the pods too fast, so I slowed down to 12 per batch and watched for the skin to blister fully. Has anyone else had better luck going low and slow with Hatch chiles or am I just impatient?

2 comments

2 Comments

abby18928d ago

Turning the pods too fast" sounds like a warning from a chile whisperer, and honestly I wish someone had told me that years ago. I used to spin mine like I was trying to win a prize at the state fair, and ended up with half-black, half-crunchy messes that tasted like regret. Slowing down to 12 per batch is basically a meditation retreat compared to my old frantic flipping. But hey, at least my smoke alarm got a good workout every August. Guess patience really does beat panic when it comes to blistering those skins.

robert_smith3626d ago

Man, that smoke alarm workout line hit home! I did the same thing with a batch of hatch chiles last year, spinning them every ten seconds like a maniac. Ended up with skins that blistered in patches and flesh that was either raw or mushy. Now I just set a timer, flip them once, and let the heat do the work. It feels wrong at first, but the flavor comes out way better when you don't fight the fire. Have you tried letting them rest in a paper bag after blistering? That step alone saved my whole process.