Hatch green chiles are in season, and they are more than just an ingredient; they’re a testament to the rich culinary traditions of the Southwest and can quickly be grilled on a Bull Grill. Their smoky, slightly spicy profile adds depth and complexity to dishes, making them a favorite among chefs and food lovers. Combining the natural smokiness of Hatch chiles with the charred goodness of grilling results in a symphony of flavors that will elevate your outdoor cooking game.
Tips and Variations
- Flavorful Stuffing: If you’re feeling adventurous, consider stuffing grilled Hatch chiles with a mixture of cheese, herbs, and spices before serving.
- Heat Level: Hatch chiles can vary in heat, so taste a small piece before using them to gauge their spiciness. Adjust the quantity based on your preference.
- Use as a Flavor Enhancer: Add the diced hatch green chiles to all your favorite recipes. They are a great addition to homemade bread, pasta, soups, and salads.
- Fresh Hatch green chiles
- Avocado oil
- Preheat the Grill: Preheat your Bull Grill to medium-high heat. You want a nice balance between high enough heat for charring and a controlled temperature to prevent burning.
- Prep the Chiles: Rinse the Hatch chiles under cold water and pat them dry. This step ensures that the chiles are clean and ready for grilling. Leave the stems intact, as they conveniently handle the grill.
- Oil and Season: Lightly coat the Hatch chiles with avocado oil. This helps prevent sticking and enhances the smokiness during grilling. Sprinkle a pinch of salt over the chiles to enhance their flavors.
- Directly on the Grates: Place the oiled and seasoned chiles on the preheated grill grates. Use tongs to flip them occasionally to ensure even charring. The chiles should be blistered and charred on all sides. This usually takes about 8-10 minutes.
- Charring and Blistering: The key to perfect grilled Hatch chiles is achieving a beautiful char and blistering on the skin. This process infuses the smoky flavor that defines their unique taste.
- Remove and Rest: Once the chiles are evenly charred and blistered, carefully remove them from the Bull Grill using tongs. Place them in a bowl, cover them with aluminum foil or a kitchen towel, or in a resealable storage bag. Allowing them to steam slightly will make peeling easier.
- Peel and Enjoy: After a few minutes of resting, use your fingers or a paper towel to peel the charred skin off the chiles gently. It should come off quickly, revealing the deliciously smoky flesh underneath.
- Serve and Savor: Grilled Hatch green chiles are incredibly versatile. Serve them as a side dish, dice them to add depth to salsas and sauces, or stuff them with cheese for a delectable appetizer.