Not sure what to do with all those fresh hatch green chiles that are filling up the grocery store? Don’t worry I got your covered! This is your guide on how to roast hatch green chiles right in your kitchen.
It’s hatch green chile season!
If you have just been gifted with a whole box I bet you’re wondering how to roast them yourself.
Well, I have you covered!
If you’re new to hatch green chiles they are also called hatch chile, green chile, and the Anaheim pepper.
For this “how to” I used 12 peppers which gave me 4 (4-ounce) servings of chopped green chiles. I made sure to freeze mine because I like to use them all year round!
Now, get into the kitchen and start the roasting!
You will be rewarded with some delicious flavor-packed peppers!
I’m going to walk you through the steps under each picture BUT there will also be a print version of the “recipe” at the bottom of the post. So don’t worry about trying to write down each step.
Step 1 roasting hatch green chiles
Make sure your peppers are nice and clean and lay them out on a rimmed baking sheet.
You can get those babies pretty close so don’t worry about leaving spaces.
I managed to fit all my peppers onto just one baking sheet.
Step 2 roasting fresh green chiles
If you have an electric oven turn your broiler to high.
The broiler uses the top element of your oven so you will want to move your rack up to the second-highest spot.
Add your peppers into the oven and place them on the top rack.
Keep the door slightly ajar and watch for the peppers to start looking black and blistered on the top.
Remove the sheet pan from the oven, flip the peppers, and add back to the oven and broil until the other side is black and blistered.
If you have a gas range you can either blister peppers over an open flame or in the broiler down below. Just be careful to make sure nothing catches on fire!
You can also use your grill to blister the peppers!
Step 3 roasting your own green chiles
Remove the peppers from the oven and add to a large ziptop baggie.
I like to use the freezer bags because they are thicker plastic and I like to think that will stop them from melting.
Optional: Have your adorable husband carefully place each pepper in the bag while his wife takes a photo capturing the moment.
Step 4 roasting fresh hatch green chiles
Seal up that bag of peppers and let sit on the counter to get all steamy.
Step 5 roasting fresh Anaheim peppers
After about 30 minutes the peppers should be nice and steamy and slightly less hot to the touch.
It is at this point I recommend putting on some latex gloves to start peeling and processing your peppers.
If you’re a rebel you can totally ignore my glove advice and go at it barehanded – much like me.
However, you should be warned that just an hour after all these pictures were taken I rubbed my eyes and a fire erupted in my eyeball.
I then filled a shot glass full of milk and held it over my open eye. It totally worked but it was also slightly gross.
Sooooooo unless you want to spend your night having green chile/milk eye I suggest wearing gloves.
Step 6 and 7 roasting green chiles
After all the peppers have been skinned you want to gently cut down the middle and scrape out the seeds of the pepper.
It sounds like this step would be a pain in the ass but it was actually pretty easy and slightly therapeutic.
I threw away my seeds but I bet if you dried them you could plan your own the next summer!
After your seeds have been scraped you can cut off the tops and either store them whole or dice them up.
They will keep in the fridge for about a week or you can portion them up and freeze them.
I like doing mine in 4-ounce portions which are the typical size you find in the store.
Did you love learning how to roast hatch green chiles?
Why not check out a few of my recipes that call for green chiles!
- Pork Chile Verde
- Spicy Chicken Lime Soup
- Chorizo Stuffed Poblano Peppers
- Slow Cooker Beef Chorizo Taco Chili
- Instant Pot Pork Chili Verde
- 12 fresh hatch green chiles
- 1 sheet pan
- 1 large ziptop plastic bag
- 4 small ziptop plastic bags
- Look over chiles and wash off any dirt, etc.
- Add peppers to a rimmed baking sheet. You can keep the chiles close together so don't worry if they are touching. Just making sure they are not laying on top of each other.
- If you have an electric oven turn your broiler to high and move your oven rack up to the second to the highest spot.
- Add your peppers into the oven and place them on the top rack. Keep the door slightly ajar and watch for the peppers to start looking black and blistered on the top.
- Once they are ready, remove the tray from the oven, flip the peppers and add back to the oven.
- Broil until the other side is black and blistered.
- If you have a gas range you can either char the peppers once at a time over an open flame or use the broiler at the bottom. Keep a close eye so they do not catch on fire. You can also use a grill to get them charred and blistered.
- Once your peppers are blackened add them to a large ziptop baggie.
- Seal and let sit for about 30 minutes to steam.
- Remove the peppers from the bag and peel off the skin. It should come off fairly easily.
- Once all the peppers have been peeled cut them down the middle and scrape out the seeds.
- After all the seeds have been removed cut off the tops.
- To store - add your chiles either whole or diced to a freezer-safe ziptop baggie or storage container. I like to store them chopped in 4-ounce portions.
- The peppers will keep in the freezer for up to a year or for up to a week in the refrigerator.
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Nutrition Information:Yield: 4 Serving Size: 4 ounces
Amount Per Serving: Calories: 54Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 9mgCarbohydrates: 13gFiber: 2gSugar: 7gProtein: 3g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.