How to: Roast Hatch Chile at Home
So now that you’ve seized the day and stocked up on Hatch chiles, it’s time to head on into the kitchen! When cooking, you have options, but we’d recommend roasting over open flame if possible. The broiler method is our second favorite technique!
If you’re saving the spice for later, we’ve got you covered with how to freeze and secure your hatch chiles for up to one year.
How to: Roast Hatch Chiles at Home
Over open flame:
- This is the preferred method but requires a gas stove and extreme attention and care.
- Turn on one of your burners to medium high heat.
- Place Hatch chile directly on flame for 2 minutes on each side, carefully rotating with long tongs OR
- Keep chile in tongs or on long skewer and continuously rotate.
- Continue rotating chile with tongs until all sides are blistered and charred.
- Transfer chile to bowl and cover tightly with foil for 30 minutes.
- Remove from bowl, rinse under cool water and using fingers, gently peel or rub off charred skin.
OVEN Or Broiler:
- Preheat oven to 425°F.
- Place foil along baking tray.
- As desired, drizzle Hatch chile peppers with olive oil
- Sprinkle salt and place on the baking tray in a single layer.
- Place the tray on the top rack of your oven
- Broil for 8-10 minutes until the peppers start to blacken
- Turn the hatch chile peppers over to roast on the opposite side for an additional 8-10 minutes
- Remove from the oven when you notice the pepper skins have blistered and blackened
- Transfer peppers into a bowl and cover with foil to allow the hatch chilis to steam
- Once cooled, peel the peppers and you’re hatch chile peppers are ready to use and spice up your favorite dishes in the kitchen
- Place peppers on a charcoal grill above glowing coals;
- Turn peppers frequently, exposing all surfaces to the heat source
- Remove when hatch skin blisters evenly on all sides.
MICROWAVE (Least Ideal, obviously):
- Place peppers in a microwave safe dish
- Cover with a secure air-tight lid to allow for steam build up.
- Microwave for 6 to 8 minutes- Timing can vary upon microwave wattage and power level
- The skin should have a tougher, more brittle texture compared to the raw pepper – You will not notice blistering when microwaving
- Let sit for 2 minutes after microwaving – Steam will release after removing the cover
*If you’d like to save your hatch chile peppers for later, after cooling, place the chilis in vacuum packed freezer bags. *Remove as much air as possible for the best results. Peppers can be stored safely up to one year. When ready to use, take bag out of the freezer and let thaw out the night before.
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