Preheat grill to high, using all burners on a gas grill, or spreading hot coals evenly under the grates on a charcoal grill.
Place the chiles on the grill grates, leaving just enough room between them to turn with tongs.
Check the undersides of the chiles every few minutes for signs of blistering or charring. When one side of the chile is evenly blistered, flip to char the other side.
As each chile finishes charring, transfer it to a heavy duty zipper bag, sealing the bag each time to retain the steam.
As spaces open up on the grill, add new chiles. No need to wait for one whole batch to finish before starting another. Just keep an eye on all of the chiles.
When all of the chiles are bagged up, let steam for at least 20 minutes, or until they cool down enough to handle.
Slice off the top of the chile and discard. This removes most of the seeds. Find the edge of the skin and pull it away. If the chile was properly roasted and steamed, it will slip off like a jacket.
Slice the chiles open and remove the seeds and veins. Chop, and transfer to freezer bags. Press flat and seal. Freeze flat until solid (then you can move the bag to anoter spot in the freezer, even standing up vertically). Chiles will keep in the freezer for about 6 months.
How to Roast Hatch Chiles was originally published on https://soupaddict.com/how-to-roast-hatch-chiles/