Roasted Hatch Chiles

Roasted Hatch Chiles

Charred, smoky Hatch chiles with blistered skins, ready to peel and use all season long.

Total 35 min Makes 16 oz Calories 20/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Roasting Hatch chiles under a broiler or over an open flame blisters the skins and brings out their smoky, slightly sweet heat. Steaming them afterward loosens the skins for easy peeling, leaving tender flesh perfect for salsas, stews, or freezing for later use. This simple technique captures the short Hatch chile season at its peak.

Ingredients

  • 2 pounds Hatch chiles
  • 1 tablespoon olive oil

Method

  1. Rinse the Hatch chiles and pat them dry with a towel.

  2. Toss the chiles with the olive oil in a large bowl to lightly coat.

  3. Arrange the chiles in a single layer on a baking sheet and place under a broiler on high, about 4 inches from the heat source.

  4. Broil the chiles, turning every 2 to 3 minutes with tongs, until the skins are blistered and charred on all sides, 10 to 15 minutes total.

  5. Transfer the charred chiles to a large bowl and cover tightly with plastic wrap or a plate to trap the steam.

  6. Let the chiles steam in the covered bowl until cool enough to handle, about 15 minutes.

  7. Peel off the blistered skins with your fingers or a paring knife, discarding the skins; the charred bits that cling are fine to leave for extra flavor.

  8. Slit each chile open, remove the stem and seeds, and use immediately or refrigerate in an airtight container for up to 5 days, or freeze for up to 6 months.

Rate this recipe

★ 3.6 (1)

Comments

    Log in to comment.

    Roasted Hatch Chiles

    Roasting Hatch chiles under a broiler or over an open flame blisters the skins and brings out their smoky, slightly sweet heat. Steaming them afterward loosens the skins for easy peeling, leaving tender flesh perfect for salsas, stews, or freezing for later use. This simple technique captures the short Hatch chile season at its peak.

    35 min 16 oz 20 cal

    Ingredients

    • 2 pounds Hatch chiles
    • 1 tablespoon olive oil

    Method

    1. 1

      Rinse the Hatch chiles and pat them dry with a towel.

    2. 2

      Toss the chiles with the olive oil in a large bowl to lightly coat.

    3. 3

      Arrange the chiles in a single layer on a baking sheet and place under a broiler on high, about 4 inches from the heat source.

    4. 4

      Broil the chiles, turning every 2 to 3 minutes with tongs, until the skins are blistered and charred on all sides, 10 to 15 minutes total.

    5. 5

      Transfer the charred chiles to a large bowl and cover tightly with plastic wrap or a plate to trap the steam.

    6. 6

      Let the chiles steam in the covered bowl until cool enough to handle, about 15 minutes.

    7. 7

      Peel off the blistered skins with your fingers or a paring knife, discarding the skins; the charred bits that cling are fine to leave for extra flavor.

    8. 8

      Slit each chile open, remove the stem and seeds, and use immediately or refrigerate in an airtight container for up to 5 days, or freeze for up to 6 months.