Roasting Fresh Hatch Chili Peppers

Longhorns_1983

Every August I head over to the local Central Market (H-E-B) to load up on Hatch chilies.  They sell fresh or already roasted chilies.  I always buy a bunch of the roasted chili peppers and freeze them, enough to last a year.  This year I also bought some fresh chilies and roasted them on the BGE.  Most seem to recommend that when you are done roasting, you place the chilies in a large paper bag to continue the steaming/cooking process.  I ran across a video of someone roasting Hatch chilies on their BGE but he was adamant that you need to stop the cooking process and he immersed them in ice water immediately after the roasting was complete.    Was just curious if anyone has an opinion on this.  Thanks.

https://www.youtube.com/watch?v=ln_eiOuXWM4

lousubcap

I will give you the lazy man Hatch roasting perspective- I get them in fly-over country later than most but at least they arrive.  I roast the advertised hot version til a good char on the skin.  Then I let them naturally cool.  (Here most will say, peel the skin.)
Being lazy I don't do that.  I will retain those I expect to use for the next few weeks then freeze the remainder.  Clearly no purist here but ease of effort and the ensuing reward works for me.  
Perhaps if I followed the true guidance it would be even better but I'm good with where I am.  FWIW-

AZbge

We freeze them with the skins on. When we defrost them later, the skins come right off. 

xfire_ATX

AZbge said:

We freeze them with the skins on. When we defrost them later, the skins come right off. 

Do exactly the same.  I let them cool for a while  before vac sealing them 

dmourati

I'm sure you *don't* want water anywhere near them. The flavor is mostly in the oil and putting any water on them will wash it away.