How to Roast Hatch Chile in the Oven
Servings: 5 servings
Calories: 68kcal
Hatch chiles are in season for a very short time 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 in the fridge or freezer to enjoy in the months to come!EASY - Very easy to make! You do not need special equipment to roast your hatch chile.
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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
Calories: 68kcal | Carbohydrates: 4g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 3mg | Potassium: 158mg | Fiber: 2g | Sugar: 2g | Vitamin A: 333IU | Vitamin C: 72mg | Calcium: 9mg | Iron: 1mg