I had always heard about roast Hatch chiles like they were a hidden treasure in cooking, but I had never actually tried them. That changed when a friend invited me over and brought some perfectly roast Hatch chiles. The moment I tasted them, I experienced a whole new flavor—a perfect mix of smoky heat unlike anything I’d ever had before. Since that day, I’ve been looking for every chance to cook with roast Hatch chiles and share their unique taste with my family.
Table of Contents
Ingredients Roast Hatch Chiles
To roast Hatch chiles, you will need just a few simple ingredients:
- Fresh Hatch chiles – Choose firm, bright green chiles with no soft spots or wrinkles. The fresher, the better for roasting.
- Vegetable oil or olive oil (optional) – A light brush of oil helps the chiles char evenly and prevents sticking.
- Salt (optional) – Adds flavor after roasting, especially if you plan to eat them as a side or use them in dishes.
That’s it! Roasting Hatch chiles doesn’t require any complicated ingredients, just fresh peppers and a bit of patience.
FAQs (Autres questions)
How long is Hatch chile good for?
Fresh Hatch chiles last about 1 to 2 weeks when stored in the refrigerator. Once roasted, they should be kept in an airtight container and can stay fresh for up to a week in the fridge. For longer storage, freeze them in a sealed bag for several months.
What are Hatch chiles used for?
Hatch chiles are popular for adding smoky heat to dishes like chili, salsas, sauces, soups, and Mexican-inspired meals. They are also great roasted and eaten on their own or added to breakfast dishes, sandwiches, and casseroles.
Can you use Hatch chilies without roasting them?
Hatch chiles have a mild to medium heat with a smoky, slightly sweet flavor when roasted. The taste can vary depending on the variety and growing conditions but generally offers a balance of heat and rich, smoky undertones.
Instructions
Roasting Hatch chiles is simple and can be done in a few different ways—using the oven, stovetop, or grill. Here’s how:
Oven Method:
- Preheat your oven to 450°F (230°C).
- Wash and dry the Hatch chiles.
- Lightly brush the chiles with oil if you like. This helps the skin blister evenly.
- Place the chiles on a baking sheet lined with foil.
- Roast for 15-20 minutes, turning every 5 minutes, until the skin is charred and blistered on all sides.
- Remove the chiles and place them in a bowl. Cover the bowl with plastic wrap or a clean towel to steam for 10-15 minutes. This loosens the skin for easy peeling.
- Once cooled, peel off the charred skin, remove the stems, and seeds if desired.
Stovetop Method:
- Place chiles directly over a gas burner on medium-high heat.
- Use tongs to turn them every 2-3 minutes until all sides are blackened and blistered.
- Follow steps 6 and 7 from the oven method to steam and peel.
Grill Method:
- Preheat your grill to medium-high heat.
- Place chiles directly on the grill grates.
- Turn every few minutes until the skin is evenly charred.
- Steam and peel as described above.
Pro Tips and Variations
Pro Tips:
- Use tongs to handle hot chiles. After roasting, the peppers can be very hot. Tongs help you avoid burns when turning or peeling them.
- Don’t skip the steaming step. Wrapping the chiles in a bowl with plastic wrap or a towel traps steam, which loosens the skin and makes peeling much easier.
- Peel gently but thoroughly. You want to remove the charred skin, but keep as much of the roasted flesh as possible for maximum flavor.
- Save the seeds if you like heat. Leaving some seeds inside will add extra spice. Removing seeds reduces heat.
- Store roasted chiles properly. Keep them in an airtight container in the fridge for up to a week or freeze for longer storage.
Variations:
- Roast mixed peppers. Combine Hatch chiles with poblano, Anaheim, or jalapeño peppers for a varied heat and flavor profile.
- Make a Hatch chile salsa. Blend roasted chiles with tomatoes, onions, cilantro, and lime for a fresh, smoky salsa.
- Add spices before roasting. Lightly dust the chiles with cumin or smoked paprika for an extra flavor twist.
- Grill cheese-stuffed chiles. After roasting, stuff Hatch chiles with cheese and grill briefly for a delicious appetizer.
Roast Hatch Chiles
Ingredients
- 6 whole Fresh Hatch chiles Medium to large size
Instructions
- Preheat your grill or broiler to high heat.
- Place the Hatch chiles directly on the grill or under the broiler.
- Turn the chiles every 2-3 minutes until the skin is blackened and blistered all over (about 10-15 minutes).
- Transfer the hot chiles into a bowl and cover with plastic wrap or place in a sealed plastic bag to steam for 10 minutes.
- After steaming, peel off the charred skin with your fingers or a paper towel. Avoid rinsing the chiles under water to keep the smoky flavor.
- Remove stems and seeds if desired. Use immediately or store for later use.
Notes
- Roasting time may vary depending on the heat source.
- Steaming helps loosen the skin for easy peeling.
- Use roasted Hatch chiles in salsas, tacos, sauces, or as a side.