It's easy to roast Hatch chiles right in your oven! Take advantage of Hatch season by roasting your own chiles. Use them right away to add delicious smoky flavor to your favorite recipes, or freeze them to use year-round!
Rinse the chile peppers thoroughly. Pat dry with a towel.
Line a large baking sheet with parchment paper or aluminum foil. Lay the dry peppers in a single layer on the paper. Spray lightly with oil, if using.
Adjust your oven rack to the top ⅓ position, where it is about 6 inches from your broiler. Turn the broiler onto low, or 450°F (230°C).
Place the baking sheet in the oven and roast the peppers for about 5 minutes, until they are blistering with some char. Turn the peppers over and roast an additional 5 minutes, or until charred.
Remove the baking sheet from the oven and use tongs to transfer the peppers to a large bowl. Cover with plastic wrap and let sit for 15 minutes to steam the peppers. This helps the peel to loosen from the pepper.
Carefully remove the peppers from the bowl and peel the outer skin off of each pepper. (It is recommended to use gloves.)
Notes
The peppers can be used immediately or stored for up to 5 days in the refrigerator.Dice the peppers into ¼-inch cubes to use in recipes that call for diced chiles. ½ cup of diced Hatch peppers is equivalent to a 4-ounce can of diced chiles.The peppers can be frozen for up to a year if stored properly. See the blog post for details on how to vacuum-seal and can diced peppers.Use this same roasting process when roasting Anaheim, Poblano, and other varieties of chile peppers.