There's nothing like the aroma of chile roasting on the grill. I turned them until the majority of the skins were blistered and a little charred. Then they went into bowls. I noticed something funny as I was roasting. The flies buzzed all around the fresh chiles that I had covered up in the box, but they didn't go anywhere near the chile that was roasted and uncovered in the bowl. I wonder if it's the release of the capsaicin?
After all the chile was roasted, I seeded them and peeled most of them. I figured if I didn't get all the peels off, I could do it after they were frozen and thawed for use. There are plenty of little seeds in each chile so it was very time consuming work and I didn't really think about putting on gloves during this process. (mistake) I didn't have any burning until I was all done and was cleaning up. The burning sensation didn't last too long. I dipped my hands in milk, cold water, and put lemon juice on them. All seemed to make the burning go away, then it would come back again. Now my hot hands are much better, and I'm glad. Perhaps medium-hot chiles aren't as stout as extra-hot might be? Now I have about 20 pint bags of Hatch Green Chile all neatly tucked into my freezer at the ready for All Things Mexican. Tomorrow I'm making enchiladas for the crew who will be here to pregnancy test 200 heifers. I figure if I cook ahead, it won't matter when they decide to come in for supper. You can bet that I'll have a nice Mont-Mex chile sauce ready to pour on the enchiladas. Yum!