Learn how to roast Hatch chiles and how to store them for later use in chilis, tacos, casseroles, salsas, and more!roasted hatch chiles on a baking sheet with foil.

It’s Hatch season! Stock up.

People rave about Hatch chiles, and when Hatch chile season is here, devotees are quick to stock up. These mild and earthy peppers are perfect to have on hand for things like homemade queso, chili, tacos, and chile relleno. One of our favorite ways to enjoy hatch chiles in these dishes is roasted. Roasting Hatch chiles brings out their natural smoky flavor and buttery texture. The best part? You can freeze them for later use!

How to roast Hatch chiles.

Fresh Hatch chiles on a baking sheet being drizzled with olive oil.

Our go-to method for roasting Hatch chiles is to place them under the broiler. The high heat creates a nice char and blister—the char bringing out that smoky flavor, and the blister making for an easier peeling experience.

Here’s a step-by-step:

  1. Place an oven rack to a position about 6 inches away from your broiler (should be the second or third-to-top rack in most cases.)
  2. Preheat the broiler.
  3. Cover a baking sheet with tin foil.
  4. Spread the chiles out over the baking sheet. Drizzle them with a just a little bit of olive oil and toss to coat.
  5. Place the baking sheet in the oven and broil the chiles for 5-7 minutes—or until the skin is starting to char and bubble. Then, flip them over with tongs and broil them for another 5-7 minutes.
  6. Once both sides of the chiles have charred, remove them from the oven and set them aside to cool.
  7. When the chiles have cooled, peel them and slice them open, discarding the seeds.
  8. Roughly chop the chiles and store them in the fridge within two hours.

Roasted Hatch chiles on a baking sheet placed on kitchen counter.

Tips for storing and freezing Hatch chiles.

  • Roasted and peeled peppers should be refrigerated within two hours after being cooked.
  • You can cover the roasted chiles right after they come out of the oven to steam them a bit, which makes the peeling process a little easier—though I’ve always had an easy time without doing this.
  • Chiles should be completely cooled before freezing. If the peppers are placed in the freezer while still warm, bacteria may grow and become dormant during storage.
  • Use shallow containers. If containers are too big, the peppers will freeze slowly and develop an ice crystal formation within the pepper tissue which results in a mushy texture.
  • Whole peppers can be frozen unpeeled—they’re actually easier to peel after having been frozen.
  • After thawing, hatch chiles kick it up one full heat level.
  • Hatch chiles can be stored in the freezer for up to a year; in the fridge, they’re good for about three days.

roasted hatch chiles on a baking sheet with foil.

Bowl of roasted chopped Hatch chiles.

How can I use Hatch chiles?

Roasted Hatch chiles are the perfect addition to chili, tacos, stews, salsa, queso, and more. Here are some recipes you can try them in:

roasted hatch chiles on a baking sheet with foil.

Get the Recipe:

How to Roast Hatch Chiles

Learn how to roast Hatch chiles and how to store them for later use in chilis, tacos, casseroles, salsas, and more.
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Ingredients

  • Hatch chiles
  • Olive oil

Equipment

  • Baking Sheet
  • Tin foil
  • Tongs

Instructions 

  • Place an oven rack to a position about 6 inches away from your broiler (should be the second or third-to-top rack in most cases.)
  • Preheat the broiler. Cover a baking sheet with tin foil.
  • Spread the chiles out over the baking sheet. Drizzle them with a just a little bit of olive oil and toss to coat.
  • Place the baking sheet in the oven and broil the chiles for 5-7 minutes—or until the skin is starting to char and bubble. Then, flip them over with tongs and broil them for another 5-7 minutes. Once both sides of the chiles are charred, remove them from the oven and set them aside to cool.
  • When the chiles have cooled, peel them and slice them open, discarding the seeds. Roughly chop the chiles and store them in the fridge within two hours.

Notes

Tips for storing and freezing Hatch chiles.

  • Roasted and peeled peppers should be refrigerated within two hours after being cooked.
  • You can cover the roasted chiles right after they come out of the oven to steam them a bit, which makes the peeling process a little easier—though I've always had an easy time without doing this.
  • Chiles should be completely cooled before freezing. If the peppers are placed in the freezer while still warm, bacteria may grow and become dormant during storage.
  • Use shallow containers. If containers are too big, the peppers will freeze slowly and develop an ice crystal formation within the pepper tissue which results in a mushy texture.
  • Whole peppers can be frozen unpeeled—they're actually easier to peel after having been frozen.
  • After thawing, hatch chiles kick it up one full heat level.
  • Hatch chiles can be stored in the freezer for up to a year; in the fridge, they're good for about three days.
Author: Dana Sandonato