How To: Roast Hatch Chiles at Home

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Want to roast your own Hatch Chiles at home? Here are a few tips and tricks to roast, clean, and store your chiles in-between seasons.

Looking to roast Hatch Chiles at home? Here are some super easy steps to help you char, prep, and store these spicy peps to use all year long.

Roasting

  • Under the Broiler:
    Preheat the broiler. Place chiles under the broiler for 6-8 minutes. Turn peppers to allow all sides of the skin to completely blacken and blister.
  • In a Cast-Iron:
    Place a cast-iron skillet on the stovetop and heat on high. Open a window … there will be pepper smoke in the air. Place several chiles on the skillet, and turn until they completely blacken and blister.
  • On the Grill:
    Place chiles on a preheated charcoal or gas grill about 5-6 inches above the heat source. Turn the peppers as the skin blackens. Remove once skins are completely charred and blistered.

Sweating

  • In a Bowl:
    Place blistered chiles in a large bowl and cover with plastic wrap or a towel. Let them steam for at least 10 minutes.
  • In a Bag:
    Place blistered chiles in a plastic zip-top bag and seal. Let steam for 10 minutes before removing. Have a lot of chiles? Put them in a Central Market paper bag and roll the top to seal.

Cleaning

PUT ON GLOVES (really … these chiles are hot). If your chiles are completely charred, you can easily rinse off the skins in a sink or bowl of water. For stubborn skins, scrape off with a knife.

Storing

If you’re not using the chiles right away, place skinned chiles (keep the seeds or clean them out … the choice is yours!) in a plastic freezer bag. Squeeze out the air and store them in the freezer.