Hatch chiles have a very short season every year in late summer. Instead of paying more to buy roasted hatch chile from your local grocery store, use this super easy guide to roast hatch chile in the oven and then store them in the fridge or freezer to enjoy in the months to come!
And make this delicious pork stuffed roasted hatch chile as well!
Spicy is my jam. And hot and spicy is my PB and J. I grew up eating chile peppers of all kind – serrano, jalapeno, banana pepper, anaheim pepper, poblano peppers, and so much more!
And I love to incorporate them in my food in a variety of ways – like a spicy margarita with jalapenos (made with a spicy jalapeno simple syrup), fried cheese balls with jalapeno and bacon, jalapeno mango coconut popsicles, mango jalapeno jam, extra spicy devilled beef (spicy dry beef curry) etc., you get the picture?
There’s a long list of different varieties of chile peppers but they all have that one thing in common – capsaicin; the active ingredient that produces the heat.
What are Hatch chiles?
But for a very brief period every August and September, another type of chile pepper makes an appearance in grocery stores across North America – Hatch chile! Also called New Mexico chile, hatch chiles are simply one of several varieties of chile peppers grown in New Mexico.
Originating from the Hatch valley region of New Mexico, these chile peppers are grown in a fairly unique habitat that contributes to their somewhat distinct flavor.
So when hatch chile season rolled around this year, I made sure to stock up on them while they were still around and on sale. Hatch chiles are planted around April and then harvested in late summer, and then they are gone for another year.
So the best way to make sure you can enjoy them throughout the year is to roast hatch chile and peel them and then store in the fridge/freezer. Hatch chiles were on sale at our local grocery store a couple of weeks ago at 98c per pound which was a pretty good deal that I didn’t want to pass up on. But when I saw that roasted hatch chiles were being sold for a whole dollar more per pound, I knew that wasn’t right.
So I decided to roast hatch chile on my own at home and then store in the freezer for whenever and whatever I wanted them for. It’s super easy, works really well, and the flavors are amazing! You can roast hatch chile over an open flame for that nice charred flavor too.
Tips for roasting Hatch chile
- Pat dry the chile peppers before roasting.
- If you’re using an open flame to roast, do NOT coat the chile peppers with oil. You can ditch the oil even if you’re roasting them in the oven, but I prefer to lightly coat them with some oil when I roast them in the oven.
- The roasted hatch chiles should be covered (with foil, plastic wrap or a plate) while hot, this is to let them steam which makes peeling a lot easier.
- If you’re using the roasted hatch chile right away, then peel them. If you want to store them for later however, it’s better to pack them away WITH the skin. This protects the chile pepper and they last longer that way too.
- You can also can them, or vacuum pack them to make them last even longer. I usually store 4-5 roasted hatch chiles in one pack and then freeze them. This way, I can thaw out a pack at a time when needed. If you stored them in the freezer, simply thaw in the fridge overnight. The pepper skin will be easy to peel once defrosted.
If you don’t have access to hatch chiles – use Anaheim peppers instead for similar roasting and storage purposes. However, there will be a difference in flavor if chile pepper is the main ingredient in your dish.
Hatch chile can be very spicy, medium spicy or not spicy at all. This depends largely on the growers. The ones I have access to aren’t very spicy, so I like to add some jalapeno peppers when I cook with them.
For a flavor packed dish to make with your roast Hatch chile, check out my delicious spiced pork stuffed Hatch chile!
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How to Roast Hatch Chile in the Oven
Ingredients:
- 450 g Hatch chile peppers 1 lb (approximately 10 – you can use as many peppers as you like). Washed and dried
- Any neutral oil you can also use olive oil or avocado oil
- Salt
Instructions:
- Preheat the broiler to 425°F. Line a baking tray with foil.
- Lightly coat the Hatch chile peppers with olive oil and a sprinkle of salt, and place them on the baking tray in a single layer. DO NOT overcrowd the pan.450 g Hatch chile peppers, Any neutral oil, Salt
- Place the baking tray in the upper third of your oven, and roast for about 10 minutes, until the chile peppers start to blister and blacken.
- Using tongs, turn the chile peppers over to roast on the other side for another 10 – 15 minutes.
- When the chile pepper skins have blistered and blackened, remove from the oven.
- Place the roasted Hatch chile peppers in a bowl (while hot), and cover with foil or plastic wrap and let the chile steam.
- If you're using the chile right away, go ahead and peel them (when they're cool enough to handle), and use right away.
- If storing, place the cooled chiles in vacuum bags and vacuum seal them. I store about 3 – 4 chile peppers in one bag to batch freeze them. Store in the freezer until needed. Thaw out in the fridge overnight when you're ready to use them.
Nutrition Information:
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Lorraine Vlakovich says
Excellent instructions! Worked perfectly! My days of standing over a charcoal grill are over!! Thank you for sharing!
Stacy says
Thank you so much for sharing!!
Jane Gamber says
Great info on my favorite chilis!
John Lee says
These are easy directions to follow and it worked!!! Add red, orange, and green hatch chilies all different shapes!
Dee Dee Justice says
Wonderful! We lived in Las Cruces, NM for a number of years and fell in love with Hatch Green Chilies! I miss the tradition of open market roasting. Thank you for letting me and the family taste NM!
Ronnie says
So good. Used some fresh for white chili and froze others. Spo easy
A Spiegel says
Your recipe implies setting oven to Roast at 425 where heat comes from below rather than broiling on high (heat from above). Am I interpreting this correctly?
Dini says
Hi
In my conventional oven, roasting (or baking), implies that the heat comes from both the top and bottom. The broiler setting only uses the top element, and is what I use in this recipe. I hope that helps
D Summers says
I understand your oven heats with both the upper and lower elements but I’m still a bit confused on whether you use the broiler or the regular oven setting.
Sorry, I’m just a little slow. 🙁
D Summers says
Never mind! Used the broiler on high, chilis came out great.
John says
What about A hamilton beach convection oven
Dini says
Hi John
Unfortunately I haven’t used a hamilton beach convection oven, so I am not sure how the oven settings works.
However if it does have a broiler or grill setting, where the top element is heated without the bottom element, then it will be the same as the oven that I am using.
Since it is a convection oven, you may need to reduce the temperature by about 25 F.
I hope that helps!
Chris says
Thanks for the tips can’t wait to do my hatch Chili’s in the oven!
Dolly says
Turned out perfect! The timing in the oven & when to turn you gave was right on. My house smells so good from the roasted hatch chile – as if I’m sitting at a great restaurant:)
Jan Taylor says
Im loving your Hatch tips and recipes.
Lisa Wise says
Fantastic! I love roasting Hatch chillis in the oven. Absolutely delicious. Thanks for sharing.
Michael Spoehr says
Looks really good.
Devoreaha says
Trying for the first time today:)
Thank you for your advice !
Harold says
Good sttuff.
Kat says
Hi, I just purchased some Hatch chiles for the first time.Do you leave the seeds in the peppers after roasting? Thank-you
Dini says
Hi Kat
I like to keep the seeds because it doesn’t bother me. However you can remove it if you prefer too.
Emily says
If you remove seeds, can it be done after you’ve frozen whole chilis, or must it be done before freezing, and is it easy to remove seeds after thawing?
Dini says
Hi Emily
In terms of ease, I think before freezing, or after thawing will be the same! So you can do either.