How To Roast Hatch Green Chiles

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.

See these insanely beautiful chiles? They were sent to me from my friends at Frieda’s and I couldn’t have been more psyched. But, at first I stared at them – hopeless. What does one do with fresh hatch green chiles? Growing up in Ohio I didn’t have a lot of experience with the traditional hatch chile roasting events so I had to figure things out myself.

Luckily I knew how to roast peppers so it wasn’t really that much different. It might seem silly to do a whole post on how to roast fresh hatch green chiles but not everyone knows how to roast peppers. I look at it as a way to share the wealth…you know?

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.

First: Make sure your peppers are nice and clean and lay them out on a silpat lined 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.

Second: 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 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 peppers, flip 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!

Third: 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 fear less that they will somehow melt* from the heat from peppers.

Optional: Have your adorable husband carefully place each pepper in the bag while his wife takes photo after photo capturing the moment.

*I’m pretty sure the pepper wouldn’t melt the bag I’m just crazy like that.

Fourth: Seal up that bag of peppers and let sit on the counter to get all steamy – much like a 1980’s Poconos Resort hot tub.

Fifth: 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 (total Dexter style) to start peeling and processing your peppers.

If you’re a rebel you can totally ignore my glove advice and go at it bare handed – 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.

Sixth: After all the peppers have been skinned you want to gently cut down the middle and scrape all those seeds out of the pepper. It sounds like this step would be a pain in the ass but it was actually pretty easy and slightly therapeutic.

Seventh: 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.

Wednesday and Friday of this week I will have recipes that use these fresh roasted chiles so check back!

Check out my recipes using my freshly roasted green chiles – Pork Chile Verde and Spicy Chicken Lime Soup.

How To Roast Hatch Green Chiles

This is your guide on how to roast hatch green chiles right in your kitchen. They turn out perfectly roasted and can be used fresh or frozen.

Prep Time: 60 minutes

Cook Time: 15 minutes per batch

Total Time: 75 minutes

Ingredients:

  • 12 fresh hatch green chiles (I used hot chiles)
  • 1 silpat liner
  • 1 rimmed baking sheet
  • 1 large ziptop plastic bag

Directions:

Look over chiles and wash off any dirt, etc.

Put silpat onto your rimmed baking sheet and add peppers to the 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 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 peppers, flip 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 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 baggies. 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 easy.

Once all the peppers have been peeled cut them down the middle and scrape out the seeds.

After all the seeds have been removed you can cut off the tops and either store your chiles in the fridge (or freezer) whole or diced. The peppers will stay fresh in the fridge for about a week.

Disclosure: I was sent free hatch chiles from Frieda’s but received no financial compensation for using them in this recipe. This post also includes affiliated links.