I broil Anaheims (a milder cultivar of the same species) about once a week to make green chile Beyond burgers. I poke a few slits in each pepper, broil them 5 m

I broil Anaheims (a milder cultivar of the same species) about once a week to make green chile Beyond burgers. I poke a few slits in each pepper, broil them 5 minutes to a side about three inches from the flame, and seal them in a takeout container for a few minutes before skinning. To skin them, I cut around the stem and remove the seedy core, then split the pepper in half with a lengthwise cut. After laying flat the skins should peel off very easily. Cooking them perfectly is a balancing act of distance to the flame and the cooking time. I always use the broiler on the highest setting. It takes a few iterations with every new oven for me to dial in the exact timing and distance. Ideally you want to char the outside, while retaining the "structure" of the pepper flesh - not too mushy, but still a little toughness. It doesn't nearly compare to the complexity of a real hatch pepper, but being 3000 miles from Hatch NM, I'll take it!