Make these Roasted Hatch Chiles in season from late summer to early fall, then freeze them and enjoy them all year long.
For easy preparation at home with only two ingredients, try broiling these delicious peppers and have them ready in less than an hour.
These chiles have a short season, so get them while they're still available here in the United States. Most peppers are harvested between August and September every year, but some may be harvested as early as mid-July or as late as mid-October.
Hatch chile season is short, so make the most of it! These Hatch green chiles are best enjoyed broiled, roasted, or grilled. Enjoy them all year long in soups, stews, enchiladas, and more!
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 region of New Mexico. They are also called New Mexican chiles.
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, cool nights, and necessary temperature fluctuations needed for the Hatch chile to flourish.
There are many types of Hatch chiles ranging in heat level, from mild (Machete and Joe Parker), medium (Big Jim and Charger), hot (Sandia), and extra-hot (Lumbre). There are many more varieties!
The heat comes from capsaicin which is found in the veins of this green chile, not in the seeds. The flavor of Hatch green chiles is spread throughout the pod when roasted, leading to that irresistible smell and taste!
How hot are Hatch chiles?
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. Hatch chile peppers range from 1,000 – 8,000 Scoville heat units, with a median heat of 4,500 Scoville heat units. Some Hatch peppers score over 8,000 SHU!
What do Hatch chiles taste like?
I love the smoky and earthy, unique flavor of roasted Hatch green chiles picked early. Then, they turn red and taste slightly sweeter while retaining the earthiness as they mature. I look forward every late summer for Hatch green chile season to come around again!
What to cook with Hatch chiles
We recently added chopped roasted Hatch chiles to aloo gobi and chana masala. It was delicious and added some extra heat and flavor.
We have added them to dahls, salsas, casseroles, and lentil black bean burgers.
We love roasted Hatch chiles and keep dreaming up new ways to use them!
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!
For this recipe, we are using green Hatch chiles. However, if you can't find any, you can use poblano peppers or Anaheim peppers which are similar in color and shape.
To make these roasted Hatch chiles, you need only two ingredients:
- Green Hatch chiles - you need a dozen or so, since that's the number that fits nicely on a baking sheet.
- Avocado oil - we use a spray bottle of avocado oil. Refined avocado oil is neutral in taste and has a high smoking point of 520°F which is ideal for broiling. I don't recommend olive oil or grapeseed oil in this case because the smoking point is not as high - there would be a lot of smoking.
I do not add salt before roasting because it's unnecessary; we don't eat Hatch chiles by themselves. I add them to dishes that have salt added. Roasting these chiles brings out their incredible flavor!
How to roast Hatch chiles
If you've been wondering how to make roasted peppers, here's how to do it! This method applies to all kinds of peppers and chiles.
The oven broiler is the heat source, although you can roast them over an open flame until they char; in this case, oil is not needed.
For directions on roasting Hatch chiles in the oven without broiling, refer to the FAQ below.
- 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.
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 respray them, 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, 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 peppers are charred, use tongs to immediately lift them from the baking sheet and place them in a resealable plastic bag or paper bag. Seal the bag.
- This step allows the chiles to sweat and steam; removing the thin outer skin easier once it's cooled enough to handle. This step takes 15 to 30 minutes.
Hint: Wearing gloves, remove the outer blackened and blistered skin. The metal tongs can help if you need a scraper, but you shouldn't need them.
Next, use your hands to open the softened chiles, scrape the seeds from the inside, and discard the stem, leaving behind the meaty flesh. This will be easy to do if your chiles have been under the broiler long enough.
If you can't find Hatch chile peppers, here are a few alternatives:
- Anaheim peppers - Anaheim chiles are mild and are typically used in Mexican and Southwestern cuisine.
- Cubanelle peppers 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 peppers - 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 roasting green peppers of all kinds.
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. I recommend reusable plastic bags or a paper bag over the single-use plastic wrap.
- 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.
Place the cooled chiles in a single layer in resealable freezer quart bags to freeze them.
They will keep in the freezer for up to a year; any longer than that, and they lose their distinctive flavor.
- 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.
Hint: For the fullest flavor, don't discard the ice crystals after freezing since they contain heat and flavor from the peppers. Keep them with the pepper after you chop it and add them to whatever you are cooking.
- 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.
Delicious! Their smell, both raw and roasted, is tantalizing. I would describe them as tasting earthy and smoky. Some describe them as buttery. You can eat these chiles raw, but roasting really brings out the magic.
You can find them at local 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. In addition, you can order Hatch chiles online from purveyors such as the Hatch Chile Store or Melissa's Produce (not sponsored), among others.
No. You can blister the chiles without oil directly over a flame on a grill or gas stove, or you can roast them on a lower oven rack in the oven at 425°F for approximately 20 minutes until they start charring on the outside; turn them over with tongs halfway through. Then follow the directions for steaming.
How big is your freezer? I've never bought 25 to 50 pounds of chiles to enjoy them year-round, but some people can and do! Don't discard the ice crystals on the pepper because those contain heat, unless you don't want the heat.
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. They don't offer any benefit in terms of flavor or protection for the chile inside.
More Hatch chile recipes
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Roasted Hatch Chiles
- disposable gloves
- aluminum foil
- Metal tongs
- Plastic resealable freezer bags
- Oven mitts
- 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!
- Instead of broiling, roast them on a lower oven rack in the oven at 425°F for approximately 20 minutes until they start charring on the outside.
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.