How to Roast Hatch Chile in the Oven
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!
- Washed and dried Hatch chile peppers
- Olive oil
Preheat broiler to 425°F. Line a baking tray with foil.
Lightly coat Hatch chile peppers with olive oil, a sprinkle of salt and place them on the baking tray in a single layer.
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 away, place the cooled chile 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 them out in the fridge overnight.