How To Roast Hatch Chiles
Roast fresh Hatch chiles on the grill until the skins are blistered, then let them steam before peeling and removing the seeds. Use them right away or freeze them for eggs, soups, burgers, cornbread and casseroles.
Servings 1 batch
Equipment
- Grill grill broiler
- Food-safe gloves optional, but recommended
Ingredients
- 1 pound Fresh Hatch chiles
Instructions
Grill Instructions
- Heat the grill to medium-high.
- Wash the chiles and dry them well.
- Place the whole chiles directly on the grill grates.
- Grill for 8 to 12 minutes, turning every few minutes, until the skins are blistered and blackened on most sides.
- Transfer the roasted chiles to a rimmed baking sheet.
- Cover with a clean towel or aluminum foil and let them rest for 10 to 15 minutes.
- When cool enough to handle, peel off the loose skins and remove the stems and seeds.
- Use immediately, refrigerate or freeze.
Alternative Oven Broiler Instructions
- Place an oven rack 5 to 6 inches below the broiler and preheat the broiler.
- Wash and dry the chiles, then arrange them whole on the pan.
- Broil for 6 to 10 minutes, turning as needed, until the skins are blistered and blackened on most sides.
- Remove the pan from the oven and cover the chiles with foil or a clean kitchen towel.
- Let them rest for 10 to 15 minutes.
- Peel and remove the stems and seeds once the peppers are cool enough to handle.
Storage
- Refrigerate roasted Hatch chiles within two hours. Use or freeze them within three days.Freeze the chiles whole or chopped, peeled or unpeeled, in labeled freezer bags. For the best quality, use them within 12 months.
Notes
Notes:
- Roasting time depends on the size of the peppers and the heat of your grill or broiler.
Watch the skins rather than relying only on the clock.
Do not oil the peppers before roasting.
Avoid rinsing peeled chiles unless necessary.
Wear gloves when handling hot or extra-hot peppers.
Label frozen packages with the heat level. Mild and hot peppers can look alike once frozen.