How to Roast Hatch Chiles

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Make Roasted Hatch Chiles while they are in season from late summer to early fall to enjoy their unique smoky flavor all year! Broil Hatch chiles in a few simple steps with only two ingredients to get perfectly charred chiles for all your favorite recipes.

Several broiled Hatch chiles on aluminum foil on a baking sheet.

Hatch chile season might be my favorite season! I eagerly anticipate their arrival every summer so we can roast them, freeze them, and enjoy them year-round in many recipes like this Vegan Southwestern Tofu Scramble. Hatch chiles have a short season, so August is the perfect time to shop for them in the southwestern United States. I also love adding them to Vegan Black-Eyed Pea Stew, Vegan Skillet Cornbread, enchiladas, and more!

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Why You'll Love This Recipe
What Are Hatch Chiles?
How to Choose Hatch Green Chiles
Substitutions
Ingredients
How to Roast Hatch Chiles
Expert Tips
Storage
Recipe FAQs
Related Recipes
Recipe
Comments

These roasted Hatch chiles are a great addition to Cilantro Lime Rice for a tasty and easy side. Broiled Hatch chiles are also delicious in Vegan Butternut Squash Chili, Vegan Butternut Squash Curry Soup, and Lentil Black Bean Burgers. You might also like Mango Habanero Salsa and Coconut Bacon as sides!

Why You'll Love This Recipe

It's easy to broil Hatch chiles. This method is quick, simple, and requires minimal ingredients.
Roasting Hatch chiles is a fantastic way to bring out their smoky flavor. Once roasted or broiled, these chiles can be used in a variety of dishes like salsas, stews, and sandwiches like this Tofu Salad Sandwich, adding a delicious kick to your meals.
You can enjoy them all year round since they freeze well.

What Are Hatch Chiles?

In case these green chile peppers are new to you, here's some interesting information:

Hatch chiles, also known as New Mexican chiles, are unique peppers known for their distinctive taste. They are grown in the Hatch Valley region 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, cool nights, and necessary temperature fluctuations for the Hatch chile to flourish.
Most peppers are harvested between August and September yearly, but some may be harvested as early as mid-July or mid-October.

How to Choose Hatch Green Chiles

Look for symmetry and flat peppers - the ones with curly edges are harder to roast evenly.
Look for firm and glossy chiles with a 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!

Substitutions

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.

Loved the smokey flavor from these roasted hatch chilies, they turned out great.

- Oscar

Ingredients

To make these roasted Hatch chiles, you need only two ingredients:

Green Hatch chiles - Choose firm, glossy chiles for the best results. You can find them at local grocery stores in the USA when they're in season or at your local Latin market. Here in southern Arizona, we buy them at local grocery stores. You can order Hatch chiles online from purveyors such as the Hatch Chile Store or Melissa's Produce (not sponsored), among others.
Avocado oil - we use a spray bottle of avocado oil to help to achieve that perfect char without sticking. 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 because their smoking point is not as high - there would be a lot of smoking. Feel free to omit the oil. The peppers will still taste delicious.

A complete ingredient list with exact amounts can be found in the recipe card below.

How to Roast Hatch Chiles

If you've wondered how to roast Hatch chiles, here's how! This recipe uses the broiling method for roasting green peppers of all kinds.

Top down view of Raw Hatch Chiles ready to be roasted on a pan_Resplendent Kitchen

Step 1: Place an oven rack at the uppermost spot in your oven. Preheat the broiler for 5 minutes. Lightly spray avocado oil on a baking sheet lined with aluminum foil. Place chiles on the foil in a row; lightly spray them and place them under the broiler.

Top down view of Roasted Hatch Chiles on a baking sheet and foil_Resplendent Kitchen

Step 2: Check the chiles every couple of minutes. After 2 to 3 minutes, pull out the baking sheet and flip the chile peppers over with tongs to get an even char, then put them back under the broiler. Broiling will take approximately 5 to 8 minutes from beginning to end; check the chiles every minute as they get closer to being done.

Top down view of Hatch Chiles steaming in a plastic bag on a white plate_Resplendent Kitchen

Step 3: Once the chiles are charred on both sides, remove them from the oven and use tongs to place them in a resealable plastic bag (a sturdy freezer-safe ziploc bag) until they're cool enough to handle, 30 minutes minimum. The longer the better, as the steam inside the bag loosens the outer skin.

Broiled and seeded Hatch Chiles on a cutting board.

Step 4: Wear food-safe gloves and remove the charred skin from 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.

Expert Tips

Use Tongs - Handle hot chiles with tongs to avoid burns.
Use Gloves - to protect your skin from the oils when peeling and deseeding.
Consistent Turning - Turn the chiles midway through broiling for even charring.
Steam for Easy Peeling - Steaming the chiles after broiling makes peeling the skin much easier.

Broiled and deseeded Hatch Chiles on a plate.

Enjoy your roasted Hatch chiles in your favorite recipes!

Storage

Refrigerate - Store the roasted Hatch chiles in a sturdy freezer-safe ziploc bag in the refrigerator for up to five days, then freeze them.
Freeze the cooled Hatch chiles in a single layer in resealable freezer-safe bags (either quart size or gallon size work) for up to a year. We can usually fit five or six chiles in a gallon-sized bag. Stack the bags and put them in the freezer, ensuring the air is squeezed out to prevent surface crystallization.
You can chop the chilies and place them in small freezer bags or glass containers; that way, you don't have to deal with a huge frozen block of chopped chiles.

Tip: Don't discard the ice crystals after freezing for the best flavor. They contain the heat and flavor of the peppers. Keep them with the peppers after you chop them, and add them to your cooking. It sounds funny, but it works.

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 return! Don't let Hatch Chile season pass you by!

Recipe FAQs

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.
Smaller chiles tend to be hotter, and larger chiles tend to be milder.

Do I have to use a broiler?

No. You can blister the chiles without oil directly over a flame on a grill or gas stove, or roast Hatch chiles on a lower oven rack at 450°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.

Can I rinse the chiles after they've roasted?

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!

Is there any benefit to leaving the peel on before freezing?

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.

How many chiles do I need to buy to enjoy them year-round?

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.

Do I have to use a plastic bag to steam the chiles after broiling?

No, you can wrap the freshly broiled chiles in foil or place them in a glass bowl, then cover the bowl with a lid or plate.

If you try this recipe or any other recipe on my website, please leave a star rating and let me know how it goes in the comments below. I love hearing from you!

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Recipe

How To Roast Hatch Chiles

Author: Emily Miller

Make Roasted Hatch Chiles while they are in season from late summer to early fall so that you can enjoy their unique smoky flavor all year long! Broil Hatch chiles in a few simple steps to get perfectly charred chiles for all your favorite recipes.

5 from 155 votes

Print Pin Rate

Course: Side Dish

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Prep Time: 5

Cook Time: 8

Resting time: 30

Total Time: 43

Servings: servings

Calories: 5kcal

EQUIPMENT

disposable gloves
aluminum foil
Metal tongs
Ziploc freezer bags
Metal rimmed baking sheet
Oven mitts

INGREDIENTS

▢ 12 Hatch chiles rinsed and patted dry - wear gloves
▢ Avocado oil spray

INSTRUCTIONS

Place an oven rack at the uppermost spot in your oven. Preheat the broiler.
Lightly spray avocado oil on a baking sheet lined with aluminum foil. Place the chiles on the foil in a row; lightly spray them and place them under the broiler.
Check the chiles every couple of minutes. After 2 to 3 minutes, pull out the baking sheet and flip the chile peppers over with tongs to get an even char, then put them back under the broiler. Broiling 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 Hatch chiles are charred on both sides, use the tongs to place them in a resealable, freezer-safe, sturdy ziploc bag (or use foil or a bowl with a lid) until they're cool enough to handle, for at least 30 minutes. The longer, the better, as the steam inside the bag loosens the outer skin.
Wearing gloves, remove the charred skin on the Hatch chiles. With your hands, split the softened chiles, scrape the seeds from the inside, and discard the stem.
Let the Hatch chiles cool on the counter before placing them in an airtight container for refrigeration. See notes for freezing instructions.

NOTES

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.
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 450°F for approximately 20 minutes until they start charring on the outside.

NUTRITION

Serving: 1 servingsCalories: 5 kcalCarbohydrates: 0.5 gSodium: 55 mgFiber: 0.5 g

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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.

Comments

5 from 155 votes (135 ratings without comment)

Why You'll Love This Recipe

What Are Hatch Chiles?

How to Choose Hatch Green Chiles

Substitutions

Ingredients

How to Roast Hatch Chiles

Expert Tips

Storage

Recipe FAQs

Recipe