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 How to Roast, Peel & Dice New Mexico Green Chile

Perfect for making your homemade green chile sauce!

 

 

🔥 HOW TO ROAST GREEN CHILE

Roasting brings out the smoky flavor New Mexico chile is famous for. You can roast on a gas stove, grill, or in the oven.

 

​1. Wash the chiles

  • Rinse your fresh green chiles under cold water.

  • Pat them dry completely.

 

2. Heat your cooking surface

Choose one of these methods:

  • Gas stove flame: Place chile directly on the flame.

  • Grill: Preheat to high heat.

  • Oven broiler: Set broiler to high and move rack 6 inches below the heat source.

 

3. Roast until blistered and charred

  • Lay chiles in a single layer.

  • Roast each side until the skin blisters and blackens (about 2–4 minutes per side).

  • Turn often with tongs so the chile roasts evenly.

  • They should look charred, blistered, and slightly collapsed.

 

4. Steam the roasted chiles

  • Place hot chiles in a plastic bag, a bowl covered with plastic wrap, or a towel.

  • Let them steam for 10–15 minutes.

  • This loosens the skin and makes peeling easy.

 

🫓 HOW TO PEEL GREEN CHILE

After steaming, your chile is ready to peel.

 

1. Remove the loose skin

  • Gently rub the skin with your fingers — it should slide off easily.

  • Avoid rinsing under water if possible (it washes away flavor), but a quick rinse is okay if the skin sticks.

 

2. Remove seeds (optional)

  • Slice a small slit down the side of the chile.

  • Scrape out the seeds with your fingers or a spoon.

  • Leave the seeds in if you want more heat.

 

3. Remove stems

  • Simply snap or cut the stem off.

 

🔪 HOW TO DICE GREEN CHILE

Perfect for your homemade green chile sauce, stews, enchiladas, or freezing for winter.

 

1. Lay the peeled chile flat

  • Place chile on a cutting board, smooth side down.

 

2. Slice into strips

  • Cut the chile lengthwise into even strips.

 

3. Dice

  • Turn the strips and cut crosswise into small even cubes.

  • Larger chunks for stew, small cubes for smooth sauces.

🌶️ READY TO USE!

 

You now have perfectly roasted, peeled, and diced New Mexico green chile — ready for your:

  • Green chile sauce

  • Posole

  • Enchiladas

  • Breakfast burritos

  • Stews

  • AND freezer bags for winter!

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How to Clean & Prep NEW MEXICO Red Chile Pods

(For red chile sauce, marinade, stews, tamales, or freezing)

 

 

1. Sort the pods

  • Pick through your dried red chile pods.

  • Remove any pods that are broken, dusty, moldy, or very brittle.

 

2. Remove stems

  • Snap off the stems with your fingers.

  • Discard the stems.

 

3. Shake out seeds

  • Hold the chile over a bowl or trash.

  • Gently shake or tap the chile to remove most of the seeds.

  • Tip: Leave some seeds in if you want more heat.

 

4. Rinse the pods

  • Rinse each pod quickly under lukewarm water.

  • DO NOT soak yet — just rinse to remove dust or dirt.

  • Pat lightly or shake off excess water.

 

5. Toast the pods (optional but recommended).  This brings out deeper flavor.

  • Heat a skillet or comal on medium.

  • Add pods a few at a time.

  • Press flat for 3–5 seconds on each side — until fragrant.

  • Do NOT burn or darken them.

 

6. Rehydrate the pods

  • Place the pods in a pot and cover with hot water.

  • Bring to a light simmer (not boiling hard).

  • Turn off heat, cover, and let them soak 15–20 minutes until soft. 

 

Now your pods are ready to:

  • Blend into red chile sauce

  • Make marinade

  • Cook with pork or beef

  • Freeze for later

  • OR grind into red chile powder (next section)

​

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How to Clean New Mexico Red Chile Pods & Grind

Them Into Homemade Red Chile Powder

This is the traditional New Mexico way — the same method families used for generations.

​

1. Start with clean, dry pods

Use dried pods that have been:
✔ stemmed
✔ seeds shaken out
✔ lightly rinsed
✔ completely air-dried again

(You CANNOT grind damp chile — it must be fully dry.)

 

2. Break pods into small pieces

  • Tear pods into 2–3 inch pieces.

  • Remove any remaining seed clusters.

  • Keep a few seeds for heat if you want.

 

3. Toast lightly (optional)

This step deepens flavor:

  • Medium-low heat

  • Add chile pieces to a dry skillet

  • Toast 10–20 seconds, stirring

  • Remove immediately if they darken (dark = bitter)

 

4. Grind the chile

Use ANY of these:

  • A spice grinder

  • A blender

  • A food processor

  • A metate (traditional stone grinder)

Grind until:

  • Fine powder for enchilada sauce

  • Medium texture for rubs

  • Coarse for stews or chile colorado

 

5. Strain (optional)

For ultra-smooth powder:

  • Run powder through a fine metal sieve

  • Re-grind larger flakes

 

6. Store properly

  • Place powder in an airtight jar

  • Keep in a cool, dark cabinet

  • Lasts 6–12 months

  • Keeps color and flavor longer if refrigerated

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