These chili peppers are amongst the most flavorful mild to medium spicy chile. They're delicious and so many foods!
Thoroughly rinse then pat dry the fresh raw hatch chiles. Use a knife to poke a small hole on each pepper.
Heat a cast iron grill pan or skillet and once hot arrange the chilies, don't over crowd them. Allow to blacken on one side.
Once charred on one side flip over to char or blacken on the opposite side. This will all take about 10 minutes.
Once the chilies have blistered and blackened on both sizes, carefully remove them and place on a cutting board to cool.
Once they have cooled you can peel away the charred skin. Slice off the stem then use a butter knife to remove the seeds.
You can slice or chop or leave whole to use in all of your favorite hatch chile recipes. Enjoy!