Roasted Hatch chile peppers

How to Roast Hatch Chiles

August 16, 2013Katie

During this time of the year, a cult following usually crops up here in the southwest.

The Hatch Chile following.

So much so, that there is actually a chile fest named in their honor that happens around the end of August when the long green chiles are ready for picking. More than 30,000 visitors trek to Hatch, New Mexico to take part in the Hatch Chile Festival.

Folks around here get obsessively excited when they appear in our supermarkets.
Hatch Chile Peppers
Hatch Chiles are named for their growing area in Hatch, New Mexico and the mix of hot sunlight by day, and cool evenings there make for a truly unique chile flavor that is most beloved by Southwesterners. Don’t be scared off, they aren’t overly hot but they ARE delicious!

Hatch Chiles have a meaty flesh and a medium heat factor that makes them perfect for roasting and adding to Southwestern dishes, cornbreads and salsas. One fresh, medium-sized green chile pod has as much vitamin C as SIX oranges so they aren’t just palate pleasers either!! They’re GOOD for you!

Today I wanted to show how easy it is to roast chiles.

Just layer them out evenly without letting them touch each other on a baking sheet.

Turn your broiler on and then pop them onto the uppermost top rack of your oven.

Roast hatch chiles

DON’T walk away!! this happens fairly quickly and if you do, you may end up with the smoke alarms blaring!!

Turn the light on your oven and when you see the skins on your chiles begin to blister all over and turn a brownish black color, take them out, flip them and stick them back in and do the same for the other side.

Roast Hatch chile peppers

Alternately, and for a smokier chile flavor, you can toss them on the grill and do the same thing!

Grill hatch chiles

And here at our local Whole Foods you’ll see them being roasted out on the sidewalk in a giant tumbler roaster.


Pardon my thumb in that picture, i was really excited!

After you take them out of the oven, using tongs, slide each one into a gallon-size baggie. The steam will help the skins come off easily after about 5 minutes.

Mine honestly didn’t even require this step. The skins slid off easily without the steaming. Also pull the stem off. It should come off easily in your hands.

Photo of peeled chiles

You can double bag and freeze them for later use if you buy a bunch like I did. You can chop them up and add them to egg dishes for a bit of a kick, like a frittata, or huevos rancheros. Use them fresh or roasted in salsa or mix them into your cornbread batter. Stir them into pork before roasting along with garlic, onion, salt, pepper,cumin and cilantro, to make a delicious posole.

hatch chiles

I hope you see these delicious Hatch chiles In your neck of the woods this month. If you do try them out!


  • Red Dirt Kelly

    August 16, 2013 at 5:42 pm

    Katie - every year I look at those Hatch chiles and I swear they look exactly like my Anaheim crop. So, I did some research today, and they ARE the same chili - it's just that those grown in Hatch are hotter. I feel comforted knowing that the nagging question in my head is finally answered. BTW - I LOVE roasting Hatch/Anaheim/California chiles over an open fire - they whistle! Down at the bottom of this link is my "whistling peppers" video. One more thing - I'm glad you shared that info about the broiler...I've slow roasted them before, but I like the idea of doing them quick and it might be better for prep - they wouldn't end up so mushy. Thanks for the post! ~ RDK
    1. DishinandDishes

      August 17, 2013 at 11:06 am

      Red Dirt Kelly - OMG! I have thought they looked like Anaheim peppers too! You should buy them and do a taste test comparison!

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