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Roasted Hatch Chiles

How to Roast Hatch Chiles

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:

1. 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.

2. 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

Keep the chiles whole and stuff with cheese for chile rellenos, or chop for salsas, sauces, chili, tamales, stews, breads, dips, even cobblers! Also great for infusing with vodka or tequila.

How to Freeze

Hatch chile aficionados recommend freezing whole roasted Hatch chiles (with or without seeds, depending on heat preference) with skins on. When ready to use, defrost and skins should peel off easily.

For more information on Hatch chiles, visit Friedas.com/HatchFever