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.
Ingredients
- Hatch chiles
- Avocado oil or light olive oil Or any neutral-flavored cooking oil with a high smoke point.
Instructions
- Position an oven rack about 6 inches from the broiler. (This is the second or third-from-top position in most ovens.)
- Preheat the broiler.
- Spread the chiles out over a baking sheet and drizzle a small amount of oil over them. Toss them with your hands to evenly coat.
- Place the chiles into the oven and broil for 5-7 minutes, or until the skin starts to blister and char. Using tongs, carefully flip the peppers and broil for another 5-7 minutes.
- When both sides of the chiles are slightly charred, remove the baking sheet from the oven. Set the chiles aside to cool.
- Once cooled, peel the skin from the chiles, slice them open, and scrape out most of the seeds (it's ok if you don't get them all). Roughly chop the chiles.
- See notes for freezing tips.
Notes
Freezing Hatch chiles: Let them cool completely before freezing, because warm peppers trap moisture and invite bacteria that 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. Be sure to press the air out of any bags before you seal them.
See more detailed tips on freezing Hatch chiles in the post above.
