How to Roast Hatch Chiles The Easy Way
Hatch chile season starts in late summer and is quite short. So follow this easy guide on how to roast Hatch chiles the easy way and don’t miss out on these flavorful seasonal green chiles!
A Guide to Roasting Hatch Chiles: Unlocking the Fiery Flavors of the Southwest
The short season is approaching so before you go run out and get some of these delicious green chiles, make sure you know how to roast them right at home. You’ll save some money and you can freeze them in a freezer bag for months to come.
As I’ve previously shared in my poblano peppers recipe, the roasting technique is the best way to bring out the delicious and unique flavor of all peppers.
What Are Hatch Chiles?
Hatch chile peppers originated in the Hatch Valley Region of New Mexico. These chiles are renowned for their rich flavor and medium to hot spicy heat levels.
These chiles have gained a cult following due to their unique taste, making them a staple ingredient in Southwestern cuisine. Seriously, from the first time you taste them you’ll be hooked!
They have such a unique taste and smell that they are simply a must when in season. They will become your favorite southwestern chile!
Hatch peppers come in various heat levels. So this is perfect for everyone because it allows you to choose the right intensity for your palate.
Hatch Chiles vs Anaheim Peppers?
Did you know Anaheim peppers and Hatch chiles are the same species of pepper?
As previously mentioned they did originate in the Hatch Valley of New Mexico, but it was a farmer who took the seeds to Anaheim in southern California. That’s how the Anaheim pepper was born.
You can read more interesting facts about these two peppers on this article.
Red or Green?
Hatch chiles come in different colors, red and gree
All chiles first turn green as they grown, but as they mature, they can turn shades of red, yellow, and even orange.
It’s said that green chiles are always the milder than red. But this also depends on the variety of the pepper. Additionally in the case of Hatch chiles, as they mature and turn red they develop a sweetness to them.
In the Southwest, where Hatch chiles are very popular, you’ll always be offered the choice between either green or red.
F.A.Q About Hatch Chiles
What Do Hatch Chiles Taste Like?
Hatch chiles have a smoky, slightly earthy flavor that is quite unite to this peppers. Raw and depending on their ripeness, they may have fruity undertones.
Are Hatch Chiles Spicy?
These chiles have a range of heat. They can vary from mild to extra hot, and have a Scoville heat units rating of 1,500 and 2,500 units, about the same like jalapeños and poblano peppers. But of course with a distinct flavor profile that sets them apart.
When Is Hatch Chile Season?
Hatch chile season typically runs from the beginning of August to the end of September. However, if you can’t find fresh Hatch chiles, you can find them frozen or canned, throughout the year.
How to Roast Hatch Chiles: A Step-by-Step Guide
Roasted peppers are truly a treat. They take a little extra work but are so very much worth the effort because they help the chilies unlock their fullest flavor.
For beginners this may be the easiest way to roast chile peppers. Choose the one that works best for you and your available tools. I do want to suggest that you wear gloves when handling chiles to avoid unpleasant chile burns.
Below are several methods you can choose from when making roasted Hatch chili.
How to Roast Hatch Chiles On The Stove
There are 2 ways you can have roasted chiles cooked on the stove top: over an open flame or on top of a griddle or comal.
On a Griddle or Comal
On a comal, and the way I’m showing you in the photos and videos, is a less messy method. For beginners this may be the easiest way to roast chile peppers.
- Rinse and clean the peppers then pat dry completely.
- Heat the griddle or comal over medium-high flame and once hot begin placing the cleaned and dried chiles on to it. Poke small holes in each chile to help let out steam.
- Cook or roast until their skin blisters and turns black. You can use a heavy skillet to help push them down and roast more evenly. Use tongs to flip over and repeat on the other side.
Open Flame
Over an open flame of a gas stove is just like you would do with Poblano peppers.
- Rinse, dry the chiles then carefully lay them directly on the gas burner over the open flame.
- Allow to cook turning now and then and until their skin blisters.
Sweating and Peeling Hatch Chiles
This helps make it easier to peel the chiles and get them ready to cook or store for later use.
- Transfer the roasted chiles to a bowl or shallow containers, and cover tightly with plastic wrap or a thick kitchen towel. Or you can also place inside a plastic bag.
- Let sit and steam for about 10 minutes.
- Gently rub off the charred skin using your fingers or a paper towel, revealing the flavorful flesh beneath.
Oven Broiler
Preheat your broiler to 425F. Then thoroughly rinse the chiles, pat dry and place chiles in a single layer on a large baking or cookie sheet. Place the baking sheet on the upper oven rack or close to the broiler.
Broil or roast for about 8 minutes then check on them. They should have darkened, blistered skin, if not roast a couple more minutes.
Use thongs to flip over and roast an additional 5 minutes or until the pepper skin has dark spots all around.
Carefully remove from oven and allow to cool until you can handle them.
Once cooled carefully peel away the charred skin with your finger, a paper towel or the dull side of a butter knife. Now you can use as desired or store them. See storage details below.
How to Store Roasted Hatch Chiles
To store and if not using right away you can store them in the refrigerator or freezer.
First allow to come to room temperature.
For the refrigerator you can wrap in aluminum foil and use within a couple of days. Or you can place in an airtight container until ready to use. They’ll keep fresh for up to 1 week.
To store in the freezer place inside a freezer safe Ziplock bag. They’ll keep fresh for up to 4 or 5 months, longer than that and they may have crystal formation and start tasting like freezer burn. Thaw out overnight in the refrigerator or on the counter.
For either method you can store the whole chiles or slice or chop them first – just make sure to remove the stem, seeds and pith before chopping.
How to Roast Hatch Chiles The Easy Way
Video
Ingredients
- 10 fresh Hatch chile peppers
Instructions
- Rinse and clean the peppers then pat dry completely.
- Heat the griddle or comal over a medium-high flame and once hot begin placing the cleaned and dried chiles on to it. Poke small holes in each chile to help let out steam.
- Cook or roast until their skin blisters and turns black. You can use a heavy skillet to help push them down and roast more evenly. Use tongs to flip over and repeat on the other side.
- Carefully remove from heat and allow to cool until you can comfortably handle them.
- Gently peel away the charred skin. Then use a butter knife to cut off the stem, slice lengthwise and scrape away the seeds.
- Now you're ready to use as desired. Read the full article for Hatch chile pepper cooking ideas.
Notes
Nutrition
How to Eat Hatch Chiles
The combination of heat and flavor makes Hatch chiles versatile and ideal for a wide variety of dishes, from salsas and sauces to soups and stews. The ways to eat New Mexico Hatch chiles are countless!
Two of my favorite ways to enjoy them is in homemade salsa and stuffed like just like poblano chile rellenos, just smaller. When its green chile season I’ll often substitute them for jalapeño pepper just to give the dish a different flavor.
These are also delicious for using in fillings for tacos, burritos, quesadillas and empanadas. I also love to use them in omelettes, sometimes with cheese too. So yummy!
You can make a chile con queso appetizer by melting your favorite cheese with some roasted Hatch chiles.
Vegan Hatch Chile Recipes & Vegetarian Hatch Chile Recipes
Check out all the delicious vegan and vegetarian Hatch chile recipes below.
Nancy Lopez is a food blogger and author of the cookbook Mexican Tamales Made Meatless. Born in Mexico, raised in the US, and currently living in Southern Mexico, she has followed a meatless diet for almost 10 years. It is her passion and mission to share all she has learned about vegan Mexican cooking and vegetarian Mexican recipes. Mexican Made Meatless is a blog dedicated to preserving the authentic flavors of Mexican cuisine just without the meat. It’s a place to celebrate Mexican culture and all it’s delightfully delicious traditional foods. Read more…
We lived in New Mexico for several years. I would roast 2 or 3 bushels of Hatch mild chills. They are the very best. We live in Yuma, Az now and buy them here whenever I can. Thank you for them.
Wow how lucky to be able to roast them by the bushels! We only get them for a very brief period of time and I think they just stock 1 or 2 bushels. Enjoy your chilies, Vee! 🙂