- Hatch chilies (30 peppers made about 4 1/2 cups)
Roast chilies in broiler or grill at high heat. Roast, turning occasionally, until the skin is charred.
Put the chilies into airtight containers (gallon ziplocs work well) and let sit for an hour.
Put on gloves (to protect from spicyness) and peel, de-seed, then dice the peppers.
Place 1/2 cup piles of peppers onto a silpat and freeze solid (4-6 hours), then vacuum seal the individual portions.
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