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roasted hatch chiles on a baking sheet with foil.

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.
5 from 13 votes
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Prep Time: 5 minutes
Cook Time: 14 minutes
Total Time: 19 minutes
Author: Dana Sandonato

Ingredients

  • Hatch chiles
  • Olive oil

Instructions

  • Position your oven rack to about 6 inches away from your broiler.
  • Preheat the broiler. While it preheats, cover a baking sheet with tin foil.
  • Spread the chiles out over the baking sheet and hit them with a drizzle of olive oil; toss to coat them evenly.
  • Pop the baking sheet into the oven and broil the chiles for 5-7 minutes—or until the skin is starting to char and bubble. Then, carefully with tongs, flip them over and broil for another 5-7 minutes. When both sides of the chiles are charred, take them out of the oven. Set them aside and let them cool before handling.
  • Once the chiles have cooled down, peel them and slice them open; discard 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.