Green Chilies - my process

[02ebz06]

So I got my supply of Chilies.
When you have a large quantity, it takes time.
Probably totaled 8 hours over 4 days for 2 people. We're retired, and answer to no one.
This year took longer to skin them (3hrs instead or 2hrs).

Note for next year: Have them only roast 1/2 at a time.
My thought on that skin will have more exposure to the heat, and blistering will cover more.

Day 1: Got a sack of Hot Chilies and have them roasted.

Let them sit in garage for a few hours to let them steam and cool off, then to fridge over night.
No pics.

Day 2: Removing the skins, before and after pics.

Cut in half to ready to dice.

Day 3: Dicing - setup and finished
I put water in a couple bowls on day 2 and let them freeze overnight to keep chilies cool.

Put the diced chilies in vacuum sealer bags and into freezer over night.

Day 4 - vacuum sealed and and ready for freezer

 

[SmokinEdge]

We used to spend a lot of time to process green Chile. Now we buy them, have them roast sometimes or roast our selves. Rest them then just bag them in usable portions as is with no peeling or added steps. As we use them we thaw a bag, peel seed and use as we need, much less workload this way, plus gives us options like rellenos if we want or dice it if we need. It’s just easier.

 

[JLinza]

Looks good, you should be set for a little while

 

[BrianGSDTexoma]

I just been doing 4 lb batches. Nice work. I peeled my last batch yesterday and think I will just freeze them whole. Need to give Eric's. SmokinEdge dish Picadillo a try. Just a great dish. I making again this week.

 

[02ebz06]

We used to spend a lot of time to process green Chile. Now we buy them, have them roast sometimes or roast our selves. Rest them then just bag them in usable portions as is with no peeling or added steps. As we use them we thaw a bag, peel seed and use as we need, much less workload this way, plus gives us options like rellenos if we want or dice it if we need. It’s just easier.

Ours typically end up in a tortilla or on a burger, brat, pizza, etc.
If I ever decided to make Rellenos, I would just buy some Poblano peppers from the market.