Ingredients:

  • 2 lbs fresh Hatch green chiles
  • 1 lime, halved
  • 1/2 tsp coarse sea salt

Instructions:

  1. Char the chiles using one of three methods: place directly on a gas stove grate over medium-high heat, arrange on a baking sheet under the broiler on the highest rack for 3-5 minutes per side, or air fry at 400°F (200°C) for 6-8 minutes. Turn frequently until the skin is blistered and blackened on all sides.
  2. Immediately transfer the hot roasted chiles into a glass bowl with a tight-fitting lid or a heavy-duty Ziploc bag and seal tightly.
  3. Let the chiles sit in the sealed environment for 10 minutes to allow the steam to loosen the charred skins.
  4. Using gloved hands, gently rub the charred skin off the peppers. Remove the stems and slice the peppers lengthwise to remove seeds and membranes if a milder heat is preferred.
  5. Sprinkle the prepared chiles with a pinch of salt and a squeeze of fresh lime juice.