You won't believe how easy it is to make Roasted Hatch Chiles at home with two ingredients in less than 45 minutes. Roast these chiles while they are in season from late summer to early fall, freeze them, and enjoy them all year long in soups, stews, enchiladas, and more!
These chiles are in season now, so get them while they are available in the USA. They are usually harvested in August and September every year, although sometimes they can be harvested as early as mid-July and as late as mid-October. The season is short, so make the most of it!
How to enjoy Hatch chiles
Can you see how versatile they are? We have enjoyed adding them to dahls, salsas, and casseroles, too. We do love roasted Hatch chiles and keep dreaming up new ways to use them!
These roasted chiles would be a great addition to my Vegan Southwest Skillet Cornbread, and this Vegan Southwestern Tofu Scramble in which I used canned green chiles; substitute an equal amount of chopped roasted Hatch chiles.
What are Hatch chiles?
Hatch chiles are unique peppers known for their distinctive taste and are grown in the Hatch Valley of New Mexico. The Hatch valley used to be a floodplain for the Rio Grande valley, so the soil is full of nutrients that make this incredible chile.
Hatch Valley is the only place with the ideal growing conditions, or terroir, including a dry climate, high altitude, and necessary temperature fluctuations needed for the Hatch chile to flourish.
There is no single varietal of chile peppers called Hatch. Hatch chiles are grown in the Hatch Valley of New Mexico, hence the name.
For this recipe, we are using green Hatch chiles. I love the smoky and earthy flavor of roasted Hatch green chiles, which are picked early. As they mature, they turn red and taste slightly sweeter while retaining the earthiness.
To make these roasted Hatch chiles, you need only two ingredients: fresh green Hatch chiles and avocado oil. That's it! More on these below.
- Green Hatch chiles - a dozen or so, since that's the number that fits nicely on our baking sheet.
- Avocado oil, preferably in a spray bottle for ease of application; I love this one. Refined avocado oil is neutral in taste and has a high smoking point of 520°F which is ideal for broiling.
How to choose Hatch chiles
Here are a few tips to help you pick the best Hatch green chiles!
- Look for symmetry - the ones with curly edges are harder to roast evenly.
- Look for firm and glossy chiles with bright green color and no blemishes.
- The peppers should be smooth and heavy for their size. I typically check them by placing my hand in a plastic bag at the grocery store - you don't want to rub your eyes with your hand after handling chile peppers!
If you've been wondering how to roast Hatch chiles or green chiles, here's how you do it! This method applies to all kinds of peppers and chiles.
- Always wear gloves when handling chiles (unless you're dealing with a mild pepper, like bell peppers).
- Be sure to have good ventilation, especially with a gas stove.
- Turn on the range fan and if you have a fan in your kitchen, turn it on as well.
Prepare & Preheat
Rinse and pat the green Hatch chiles dry. Meanwhile, put an oven rack in the top slot of your oven, approximately 4 inches from the top, and turn on the broiler; if you have a setting, choose high. Once it's hot, lightly spray oil on a rimmed baking sheet lined with aluminum foil.
- Place the chiles on the foil, lightly respraying the chiles, and place them under the broiler.
- Check the chiles every couple of minutes and more frequently towards the end as they're charring.
- You'll need to pull out the baking sheet and flip the chiles over and move them around with metal tongs to ensure you get a good even char, about 60 to 70% of the chile.
- Broiler time may vary; it will take about 5 to 8 minutes under the broiler.
- Once the Hatch chiles are charred, use tongs to immediately lift them from the baking sheet and place them in a resealable plastic bag. Seal the bag.
- This step allows the chiles to sweat and steam, making it easier to remove the thin outer skin once it's cooled enough to handle. This step takes 15 to 30 minutes.
Hint: Wearing gloves, remove the outer blackened skin. The metal tongs can help in case you need a scraper, but you shouldn't need them.
Next, use your hands to split the softened chiles open, scrape the seeds from the inside, and discard the stem.
That's it! If you have trouble removing all the skins or seeds from the chiles, chill. It's okay. Have a beer. Or a margarita.
If you can't find Hatch chile peppers, here are a few alternatives:
- Anaheim - These chile peppers are a mild variety and are typically used in Mexican and Southwestern cuisine.
- Cubanelle - These are also called Cuban peppers and are six to eight inches in size. They are typically used in Dominican, Puerto Rican, and Cuban cuisine.
- Poblano - This is a mild variety of chile pepper named for the state of Puebla, Mexico, where they originated.
The roasting method in this recipe works well for other types of chiles and peppers.
Here's a list of what is handy to make this recipe:
- Disposable gloves: We like the nitrile exam gloves we purchased. They're powder-free and latex-free.
- Aluminum foil to line the baking sheet.
- Metal tongs for flipping the chiles over while broiling and then transferring them to a plastic bag.
- Resealable plastic freezer bags to steam the roasted chiles - the gallon size works well. You can also use a bowl that you can tightly cover.
- Metal rimmed baking sheet - A rim is preferable, so the chiles don't slide off as you're moving the tray around.
- I love these silicone oven mitts!
Refrigerate: Store fresh Hatch chiles in the refrigerator in a plastic bag for up to five days.
After roasting: Store roasted, peeled, and seeded chiles in an airtight glass container in the fridge within two hours of roasting for up to three to five days after they have cooled on the counter. If you haven't eaten them within five days of roasting, freeze them.
Freeze: To freeze them, place the cooled chiles in a single layer in resealable freezer quart bags. They will keep in the freezer for up to a year.
- Stack the bags and put them in the freezer, making sure the air is squeezed out of the bags to prevent surface crystallization.
- Once the chiles are frozen, you can transfer them to a single bag (squeeze out the air) or freezer-safe glass container.
- You can chop the chilies if you prefer and place them in small freezer bags or glass containers; that way, you are not dealing with a huge frozen block of chopped chiles.
- Wear gloves when handling the chiles.
- Do not touch your face or eyes while preparing or handling chiles, as the heat from the chiles can cause burning.
- Remove contact lenses before starting.
They are about one-third as hot as a jalapeño pepper. These large chiles can vary in spiciness from mild to hot; however, they are relatively mild compared to other chiles. In general, smaller chiles tend to be hotter, and larger chiles tend to be milder.
Delicious! It's hard to describe the taste; the smell of them, both raw and roasted, is tantalizing. I would describe them as tasting earthy and smoky. You can eat these chiles raw, but roasting really brings out the magic.
You can find them at your grocery stores in the USA when they're in season or at your local Mexican market. Here in Tucson, Arizona, we buy them at Food City. You can order Hatch chiles online from purveyors such as the Hatch Chile Store.
No, you can blister the chiles directly over a flame on a grill or gas stove, or you can roast them in the oven.
How big is your freezer? I've never bought 25 to 50 pounds of chiles so that I can enjoy them year-round, but some people can and do!
I don't recommend it since rinsing removes the natural oils and juices from the Hatch chiles, reducing the flavor. And we want all the flavor!
The peelings you get from roasted green chile are the tough outer layer of the pod. Unfortunately, they don't offer any benefit in terms of flavor or protection for the chile inside.
Roasted Hatch Chiles
- disposable gloves
- aluminum foil
- Metal tongs
- Plastic resealable freezer bags
- Metal rimmed baking sheet
- 12 Hatch chiles rinsed and patted dry - wear gloves
- Avocado oil spray
- Place an oven rack at the uppermost spot in your oven. Preheat the broiler.
- Lightly spray oil on a baking sheet lined with aluminum foil. Place chiles on the foil in a row; lightly spray them and place under the broiler.
- Check the chiles every couple of minutes. Pull out the baking sheet, flip the chile peppers over to get an even char. This will take approximately 5 to 8 minutes from beginning to end; check the chiles every minute as they get closer to being done.
- Once the chiles are charred on both sides, use the tongs to place them in resealable plastic bag for 15 to 30 minutes.
- Wearing gloves, remove the charred skin on the chiles. With your hands, split the softened chiles, scrape the seeds from the inside, and discard the stem.
- Let the chiles cool on the counter before placing them in an airtight container for refrigeration. See notes for freezing instructions.
- Once the chiles have cooled, refrigerate in an airtight container for up to 3 to 5 days, or freeze the chiles in a single layer in resealable freezer-safe plastic bags, squeezing the air out, for up to one year. You can chop the chilies if you prefer and place them in quart size freezer bags for smaller portions.
- Once the peppers are peeled and chopped, figure approximately 1 ounce per serving. which is approximately 2 tablespoons. This can vary depending on the heat of each individual chile and each person's tolerance for heat!
Resplendent Kitchen offers nutritional information for recipes contained on this site as a courtesy. Although resplendentkitchen.com attempts to provide accurate nutritional information from online calculators, these figures are estimates.