Roasted Hatch Chiles

You’ll want roasted Hatch chiles on hand for queso, chili, tacos, chile relleno—anywhere you want mild, earthy heat. They’re smoky and offer a slight buttery sweetness that carries a little something special—enough to set itself apart from other chiles.

Hatch chiles taste like where they’re from: earthy, a little smoky, and sweet underneath. The volcanic soil of New Mexico’s Hatch Valley gives them their signature bite: bright and pungent, with a heat that lingers rather than shouts. But believe me when I say that roasting deepens it all. That clean, vegetal snap turns rich and almost caramelized.

I like to chop them up and freeze them after roasting so that I have some on hand for queso, breakfast tacos, baked chicken tacos, roasted Hatch chile omelets—even Hatch chile grilled cheese. Wherever I can use peppers, I’ll use’em.

How to Roast Hatch Chiles

The broiler is my go-to for Hatch chiles. The high heat chars and blisters the skin fast, and the char creates the smoke; the blister makes peeling painless.

Step 1: Set Up the Oven

Position an oven rack about 6 inches from the broiler (the second- or third-from-top position in most ovens).

Preheat the broiler on high.

Step 2: Oil and Season the Peppers

Spread the chiles over a baking sheet. Drizzle them with a small amount of avocado oil or light olive oil (avoid olive oil; you want an oil with a high smoke point). Toss to completely coat them.

Step 3: Roast the Peppers

Place the baking sheet into the oven and broil the chiles for 5-7 minutes, or until the skin starts to blister and char. Flip the peppers over with tongs and broil for another 5-7 minutes.

Step 4: Remove and Cool

When both sides of the chiles are slightly charred, remove the baking sheet from the oven and set them aside to cool.

Step 5: Peel and Remove Seeds

Peel the skin from the cooled chiles, slice them open, and scrape out the seeds (if some stick around, that’s fine), then roughly chop them.

Freezing Hatch Chiles

Let the chiles cool completely before freezing. Warm peppers trap moisture and invite bacteria that just sit dormant in the cold.

When stored properly, Hatch chiles can keep in the freezer for up to a year. The best containers are heavy-duty freezer bags or small, rigid, airtight containers.

Good Container Options

• Heavy-duty freezer bags
• Vacuum sealer bags—I have this vacuum sealer, and I love it. Sometimes Costco has them, so if you’re a member, check there for deals.
• Glass jars (4-oz)—for preportioned chopped chiles.
• Ice cube trays—for flash freezing. Then you can pop small portions into a freezer bag.

Tips for Freezing

• Press the air out before sealing: that’s what keeps ice crystals from forming.
• Freeze in the portions you’d actually cook with: so you’re not thawing more than you need.
• Whole peppers can be frozen unpeeled: they’re actually easier to peel after having been frozen, though I still prefer to freeze them chopped and portioned.
• Label the bag or container with the month and year: future you will want to know.
• Freezing increases heat: after thawing, hatch chiles kick it up one full heat level.