Hatch Chiles: Roast Your Own
Roast Your Own Hatch Chiles
Roasted Hatch chiles are uniquely fruity, smoky, aromatic and sweet. They work beautifully in a variety of dishes, from Chile con Queso to enchiladas. Here’s how to roast them:
Step-by-step guide to roasting fresh seasonal Hatch Chiles at home.
1Fire it up
Heat oven broiler (or grill) to medium high heat (about 400°F). Place washed and dried chiles on a baking sheet.
2Stay on top
In the top rack position of your oven or directly over an open flame, char chiles until they’re well-blackened and the skin begins to blister.
3Keep moving
Use tongs to turn peppers as they blacken, about 5 minutes per side.
4Get loose
Once blackened, transfer to a bowl and cover with plastic wrap; let sit for 10 minutes to loosen skins.
5Take it off
Wearing food-handling gloves, remove skin. If thoroughly blackened, the skin should peel right off. You can also do this under running water for even quicker removal.
6Time to split
Split chiles down the middle from stem to tip with a paring knife and open gently. Lay flat and scrape seeds out using the back of a paring knife or a spoon.
7Dice Chiles
Dice Chiles and use right away.
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