Good morning.

Jill, here, withHillbilly Jilly's garden, canning, recipes,cooking, little bit of everything.

It is hatch green chiletime, here in Texas.

Now, let me explain toyou what that means.

These are hatch greenchiles because they come from Hatch, New Mexico.

This is a great time ofthe year for these babies, because we're goingto roast them, and we're going to use themin our recipes, all year long.

These are also namedAnaheim peppers, which you will find in your supermarket.

But we have a supermarkethere, in Texas, called Central Market,and every year, they run a hatch green chile fest.

And it's about a two-week event.

And that's when people go andget their hatch green chiles.

They go and get hatchgreen chile cheese, hatch green chile chips,hatch green chile salsa, hatch green chile queso,hatch green chile twice-baked potatoes.

You can put thesethings in anything.

But it is a big eventhere, and it's something that we enjoy doing.

I learned how to roasthatch green chiles from my former coworker andfriend, several years back.

She is from El Paso, andher family is from El Paso.

And this is agenerational recipe that goes back a long time.

On picking yourhatch green chiles, you want to try tomake sure and get the thin ones, the flat ones,because if they're curled, they might not roast as well.

I mean, you couldstill use them, but they won't roast asevenly as the flat ones will.

So right now, we'resoaking them in water, and we're gettingthem cleaned off.

They still did have some ofthat New Mexico sand on them.

So we're going to let themsoak and clean up a little bit, and we're going to show youhow to roast these, and freeze them, for youryear-long recipes.

We've let them soak a littlebit, to get them cleaned off.

And one thing I wantto point out to you, be sure and keep the bagsthat you get them in, because these arethe bags you're going to use to steamyour green chiles.

And it's going tohelp you peel them, once you get themout of the oven.

You want to put yourbroiler on high.

And I moved my rack up to thethird rung, closest to the top.

And we're going tostart to roasting.

Here is our firstbatch of hatch.

We're going to get readyto put these in the oven.

Remember, we haveour broiler on high.

This is my specialhatch green chile pan that I use every year.

So let me show youwhere we go from here.

You can see them in there,starting to bubble up and starting to roast alittle bit on the top.

We had to turn on our fan,because our house is already smelling like green chiles.

And it's a refreshing,great smell.

OK, you can see thefront side of them.

They're all roasted, sowe're going to turn them, so we can get the other side.

Use tongs, because they are hot.

Try to get the stemsoff, if you can, because that's whatcaused the smoking– your oven to smoke, excuse me.

Sometimes I can get themoff, sometimes I can't.

So we're going to turn them.

It didn't take very long in theoven, to roast the top sides, so be sure and watch them.

Don't walk away and let them go.

So now we're goingto put these back in, and roast the other side.

We're going to put alittle water in these bags that I told you to save, thatthe green chiles came in.

And then we're goingto empty it out.

We want to get enoughmoisture in the bag, so that when I take thegreen chiles out of the oven, I'm going to put thesein here, and then I'm going to twist it up.

And that's how they'regoing to steam.

They are roasting away in there.

Look at them babies.

OK, we got theback sides roasted.

Now, we're going toput them in our bag that we put a little bit ofwater in and emptied out.

And this is what's goingto cause them to steam.

These will steam,probably, about 10 minutes.

And the reason why we roast themis so you can get the skin off, very easily.

And also, it givesthem a good flavor.

And we're going to freezethese for our Tex-Mex dishes throughout the year.

So while these are steaming,I'm going to show you.

We're going to do a littleassembly line, here.

See how I havethose all in there? I'm going to sealthem up a bit, and I'm going to set them in the sink.

We have our second batchgetting ready to go in.

We have our other batchin the sink, steaming.

So we're going to run thissort of like an assembly line.

While these are cooking,those are steaming, and we'll just pile them up.

Now comes the peeling time.

This is my first batch.

It's been sitting in its bagfor about 10 minutes, steaming, which is going to makeit easier for me to peel.

I wear gloves,because I'm a weenie, and these thingsget a little hot.

And I know I'll touchmy face, or something.

But my friend who taughtme this recipe doesn't.

She's done this formany, many years.

So it helps to add a littlebit of cold water to it.

And see? You can see the skin justcoming completely off.

We want to be sure and getall the seeds out, as well, because that'swhat makes it hot.

And we like a mild flavor.

It just comes right to pieces.

So we're going to set these outand get ready to put in our– you can see, theyskinned up really nice.

Let me get you another one.

We're on our second one.

See, the skin is justpeeling right off, here.

So we're going to get allthese skinned, and all of them de-seeded.

And then I'm going to show youwhat we do as we freeze them.

We have our first batchpeeled and laid up.

We've got our lastbatch in the oven.

I've got two more batches inhere that are still steaming.

That last batch wouldgo in that first bag, that these came from.

And we're going to show youhow to separate them and freeze them.

This is my lastbatch that I roasted.

I want to point out thatit's very important that you get a good roast on them.

If you do not get a good roast,they will not peel as easily.

There you go.

We got them all skinned.

We got them all lined up.

Here all the skins andthe seeds, in the sink.

Now, we're going to showyou how to freeze them.

It's importantthat you know, you should freeze themin the size bags that you thinkyou'll use them in.

We're going to put themin little sandwich bags, and then we'll put allthe little sandwich bags in the big freezer bagfor double protection, because we will use thesefor the incoming year.

OK, we have them all here.

We're going to be real carefulto put them in serving sizes that we think we'll use.

A couple more recipesyou might want to consider, is puttingthese in your scrambled eggs, and put some cheese in there,some sausage, scrambled eggs, roll them up, and freeze them inyour freezer in some tortillas, and you'll have breakfastburritos for the week.

So this is how we tryto keep the air out.

Set these aside.

Let me do one more, here.

These will last all year inyour freezer, if not longer.

I'm telling you, once youstart this, if you just do it one year, it will becomea family tradition, where you'll lookforward to the harvesting of the hatch greenchilies every year, where you'll get ready androast these, and freeze them for the incoming year, for allyour soups, for your queso, for your salsas, for yourscrambled eggs, anything.

Thank you for watching onour green chile adventure.

If you like what you see,please subscribe to our channel.

We do have a lot morespecial things coming up.

It's going to be ourfootball food, so, look forward to showingyou some good snacks for football seasonand game day.

Take care, and God bless.