First, put on a pair of plastic gloves. Hatch chiles can be spicy! Don’t touch your mouth or eyes after handling them!
Next, wash the chiles and pat dry. Roast chiles whole or slit lengthwise to remove seeds. Then use one of these roasting methods:
On the grill or over gas stove: Place peppers directly on the grill/stove flames until the skin blisters and becomes slightly charred on all sides.
In the oven: Place chiles on a baking sheet in the oven on high-heat broiler setting—about 5 inches from the broiler element—until the skin blisters and becomes slightly charred on all sides.
Once the skin is evenly charred, place hot roasted chiles in a paper or plastic bag, or a bowl covered with plastic wrap or a towel. Let the chiles "sweat" for 15 minutes. The steam will help loosen the skin.
Peel off the skin and use the chiles in your recipe.
Serving Ideas - We like them on enchiladas, or chop for salsas, sauces, chili, tamales, stews, and dips!
We recommend freezing roasted Hatch Chiles whole, unpeeled, and laid flat in zip-top bags. Then stack the bags in your freezer until frozen. The skin actually protects the chiles from the cold. When you thaw them out, the skin will fall right off, which means less work for you! You can also peel and seed the roasted chiles, chop them up, and freeze them in ice cube trays for smaller portions.