If you’re looking for how to make smoked chiles we made them last night! Using fresh hatch chiles the smoked taste brings it to a whole new level of yum!
If you’re lucky enough to catch it you can find fresh hatch chiles in the grocery store for a few weeks out of the year! They have a great flavor and a variety of heat levels for everyone’s preferences. We bought some this week and made a few recipes including these smoked chiles. They’re one of our favorite easy smoker recipes.
Look at these!!
First of all they are huge and pretty beautiful to look at but I got to know a bit more about them when I watched them being roasted right outside of the grocery store the other day, you can see my experience here.
I learned there are many varieties of hatch chiles in the sense that they can be found in mild – very hot!
I tasted a hot version and WOW it was a bit too much for me so I stick with mild that has just a bit of heat but a lot of flavor.
So it’s around August when you can find them in the stores in mass like this.
I was told that if you roast them or have them roasted for you you can freeze them for years and years in freezer bags, one guy said he bought them in bulk and was still using them up to 5 years later!
Hatch chiles can be used in a variety of recipes and are very versatile like this pressure cooker sausage rice casserole.
I have used them diced up fresh inside casseroles like you would a jalapeno or bell pepper and since they’re baked with other softer ingredients they soften up quite nicely and just add to the overall flavor of the dish.
Of course if you want heat you can have that too for sure, depends on your liking.
Smoking them was something new we hadn’t done before and if you too are looking for a different burger topping like this hatch chile cheeseburger has on it then this is a great way to cook them.
Cooking them on your barbecue works well too and that usually only takes about 5 minutes to blacken the skins since there is direct heat.
Smoking chiles takes a bit longer but at just about an hour the skins were like this (above), shriveled with nice grill marks on the bottom where they were against the grates/shelves of the smoker.
When you’re done it’s easy to slice them lengthwise, remove the seeds and membrane (what makes them spicy), and then easily push the soft insides off the skins to be used any way you want.
If you’re looking to try these smoked chiles here is a printable recipe for your reference as well.
- 5-10 chiles we used whole hatch chiles
- 1 bag wood chips any variety
- Lay chiles apart on racks in your smoker, do not overlap. If you want a really bold smoked flavor cut them in half and lay the open side up with the skin against the racks in your smoker.
- Put wood chips in your smoker and set to 200 degrees.
- Smoke for 60 minutes if left whole to achieve a soft chile with some grill marks on the side against the racks.
- Can put in a bag, tie, and they will continue to cook for a bit if desired or slice warm and use a knife or fork to scrape soft inside portion of your chile off and put on burgers or dice and put into casseroles etc.....
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