Roasted Hatch chiles are a New Mexico specialty that are known for their unique, slightly sweet, and smoky flavor. They are typically roasted over an open flame, which brings out their natural flavors and creates a slightly charred exterior. They can be roasted in the oven, over the grill, and on the stovetop, as well. Roasted Hatch chiles can be used in a variety of dishes, from salsas and sauces to stews and chili.
Roasted Hatch Chiles
Hatch chiles are one of my favorite hot peppers to work with. They’re hot enough but not too hot, and they have an amazingly earthy flavor that’s so mild and sweet when you roast them. And that’s exactly what I do with them whenever I add them to a recipe. Let me tell you, there’s nothing better than roasted Hatch chiles in a dish. I love to add them to tacos, burritos, nachos, and all of my favorite Mexican dishes, and I’ll also throw them into casseroles for an added kick of flavor and heat. They really do add a little something extra to pretty much anything!
Why You’ll Love This Roasted Hatch Chile Recipe
- Hatch chiles are known for their unique, slightly sweet, and smoky flavor and when roasted, they become even more flavorful.
- They are very versatile and can be enjoyed in a variety of dishes, such as a filling for burritos or enchiladas, quesadillas, soups, and stews. Even added to dip to serve with chips.
- This recipe is quick and simple to make. Only 20 minutes in the oven, about 15 minutes on the grill, 10-14 minutes on the stovetop, or over an open flame.
Roasted Hatch Chile Ingredients
You only need one O-N-E ingredient to make this recipe: Hatch chiles. That’s it!
- Hatch green chile peppers
How to Make Roasted Hatch Chiles
Making these roasted Hatch chiles couldn’t be easier. It only takes a few simple steps, and the entire process takes about 45 minutes. Bonus: about 35 minutes of that is baking and then letting them sit!
Step 1: Prep
Preheat the oven to 450 degrees. Rinse and dry your Hatch chiles.
Step 2: Bake
Place the Hatch chiles on a baking sheet and bake for 10 minutes. Then, flip them over and bake for another 10 minutes.
Step 3: Steam
Remove the chiles from the oven, use tongs and transfer them to a gallon-sized baggie. Seal the baggie and let the chiles steam for about 15 minutes.
Step 4: Peel and Slice
Remove the stems and peel off the blistered skin. Then, slice them open and remove the seeds if desired. Chop or slice the chiles and use them in your favorite recipes!
- NEVER touch your face and ALWAYS wash your hands when working with hot chiles.
- If possible, wear gloves when handling hot peppers.
- It’s important to steam the chiles in a baggie so the skin comes off easily.
- I recommend storing the roasted Hatch chiles whole after peeling and seeding them. That way, you can cut them to your desired size when ready to add them to a recipe.
- If you have a gas oven, you can roast the chiles over a flame directly on your stovetop.
- Try roasting the Hatch chiles on the grill for extra smokiness.
What to Serve with Roasted Hatch Chiles
Roasted Hatch chiles make a great addition to almost any recipe. Use it in your favorite Mexican dishes like tacos, burritos, fajitas, enchiladas, nachos, and the like or add them to classic Americana dishes like meatloaf, hot dogs, hamburgers, and chicken. The possibilities are endless. You can also substitute them for jalapenos in any recipe.
Hatch chiles are a unique variety of chile peppers grown only in the Hatch Valley of New Mexico. True, authentic Hatch chiles can’t be grown anywhere else because of the unique environment in the valley where they’re grown.
There’s really no best way to roast Hatch chiles. Everyone has their preferred method. The easiest way, however, is to simply roast them in the oven.
Hatch chiles have a uniquely sweet and earthy flavor that comes from the micro-environment of the Hatch Valley in which they’re grown. You could plant Hatch chile seeds anywhere else in the world, and you wouldn’t get the same flavor as the ones grown in the Hatch Valley of New Mexico.
The better question is what can’t you do with them? These chiles are perfect in any recipe that calls for jalapeno peppers. They make the perfect pepper for any Mexican or Tex-Mex dish, and they’re so versatile, there are some people who even add them to sweet dishes like apple pie. It’s true!
The different names of Hatch green chiles based on their heat level are:
Mild: Machete, Joe Parker, and NM-64
Medium: Big Jim, Charger, and Sandia
Hot: G76 and Lumbre
How to Roast Hatch Chiles on the Grill
Wash and dry the chiles. Then, place them directly over the heat of a hot grill (450 degrees). Roast for 2 to 3 minutes per side until the skin is charred and the pepper is soft when squeezed with a pair of tongs. Steam them in a large baggie for 15 minutes, then peel and seed them.
How to Roast Chiles on the Stove
Cover a gas burner with a layer of heavy wire mesh and turn the heat to high. Then, place the peppers on the mesh an inch apart. When the skin has blistered on one side, rotate the peppers and repeat. Continue until the entire pepper is blistered. Then, steam the peppers for 15 minutes, peel, and seed.
How to Roast Hatch Green Chiles in a Pan
In a large frying pan, over medium heat, spray the pan with a little cooking spray. Add Hatch chiles to the pan and cook until the peppers are blistered and charred. Place the peppers into a large bag, seal and let steam for 15 minutes, or place in a bowl and cover with plastic wrap and let stream.
How to Store and Reheat Hatch Chiles
Store roasted Hatch chiles in the refrigerator for up to 3 days in an airtight container. For longer storage, freeze them in a heavy-duty freezer bag for up to a year.
To reheat the chiles, simply defrost them in the refrigerator overnight or on the counter for a few hours. Then, add them to your favorite recipes.
Try This Roasted Hatch Chile Peppers Recipe Today
Roasted Hatch chiles are incredibly versatile and loaded with sweet, earthy flavor. You can add them to almost any dish you can think of! That’s why it’s so great that they’re incredibly easy to make. Fire up your oven and get ready to make some of the most delicious roasted chile peppers you’ve ever had! And when you’re done, add them to everything you can think of. You won’t be disappointed.
More Delicious Hatch Chile Recipes You’ll Enjoy
These Hatch Chicken Burritos are an easy burrito recipe made with tender, juicy chicken breasts, hatch green chile salsa, charro beans, avocado, cilantro, cheese, and more. A hearty and delicious chicken recipe the whole family will enjoy.
Roasted Hatch Chiles
- 6-8 Hatch green chiles
- Preheat the oven to 450° and place rinsed and dried Hatch chiles on a baking sheet.
- Bake for 10 minutes, flip over, and bake for an additional 10 minutes.
- Remove chiles from the oven and, using tongs, place chiles in a gallon size baggie.
- Seal the baggie and let steam for 10-15 minutes.
- Remove the chiles and cut off the stems. Peel off the blistered and charred skin.
- Slice open and remove the seeds, if desired.
- Chop chiles, and use in your favorite recipes, or leave whole and freeze for later use.
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