Wood Fire Roasted Hatch Chilies (for Freezing)

1. Spray hatch chilies generously with Wagyu Beef Tallow Spray.
2. Place on the smoker at 450°F for 10 minutes.
3. Flip and cook another 10 minutes until the skins are blistered and charred.
4. Transfer chilies to a bowl and cover tightly with press n seal. Let sweat for 15 minutes — this loosens the skin for easy peeling.
5. Peel off the charred skin and discard.
6. Remove seeds to your preferred heat level — more seeds left in means more heat.
7. Portion and freeze for future use. Pro tip — label your freezer bags with the roast date.