You can roast New Mexico green chiles or any other chile peppers.
We need to first determine what we want from our roast. The purpose of roasting is to remove the chile peel. However, there is also emphasis on giving the roast a smoky flavor.
A chile must have a point at which the peel can come off. To blister the chile, you will need to use a lot heat. These blisters can be used to create the fracture points in the peel and are where you can begin to remove it.
Step 1: Heat as high as possible. This could be an oven’s broiler or a bbq grill. You can also be like me and keep a few barrel roasters around.
It is best to heat the chile on high heat for 3-4 minutes. Be careful, the chile will burn if it is heated for too long. It is okay to have a little bit of blackening. If it does, you can still enjoy the fruit.
Flip it over and repeat the process on the opposite side. You can flip the chile over to reveal more sides. After you have blackened all sides, you can gently peel the chile under a running water tap. To help loosen the skin, you can also soak it in cold water. Rapid temperature changes can further separate the peel.