Des

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Roasted Hatch Chiles

Making your own Roasted Hatch Chiles could not be easier! Use them in salsas, sauces, chilies and more!

Each summer, from late August – September, hatch chiles come into season. They are becoming more and more popular as the years go on. They used to occupy a small shelf at my grocery store. Now they get their own big bin and they are even freshly roasted outside a couple days during the season.

Close up of roasted hatch chile on baking sheet.

Like I said they are becoming a big deal. If you haven’t heard of them before, Hatch Chiles are chilies that are grown in the Hatch Valley region of New Mexico. They are long green peppers that looks similar to the Anaheim pepper. 

Green chiles on a baking sheet.

While you can eat hatch chiles raw, they are most often roasted before they are used in recipes. When roasted they have a smoky earthy flavor. 

Are hatch chiles spicy?

Yes and no. Kind of like how sometimes a jalapeño can be really spicy or sometimes it can taste like a bell pepper. Hatch Chilies are generally mild and sit just below the jalapeño on the Scoville Scale of spiciness.

Whole roasted hatch chiles on a white plate.

Keep in mind, that doesn’t mean that you won’t find one that is hotter than a jalapeño from time to time. One might surprise you!

To learn more about all kinds of chiles, check out my guide to chile peppers

How to roast hatch chiles: 

Step by step photos how to roast chiles.

STEP #1: Place the chiles on a baking sheet. You don’t have to worry about them being too close together. 

STEP #2: Turn on your oven’s broiler and place the chiles on a rack about 6 inches from the top coils of your oven. Cook 5 – 7 minutes or until they start to blacken. Turn and cook for an additional 5 minutes. 

DES’ TIP: You can also do this on your grill or on a gas stove. Simply place the peppers directly on the grill or flame until the peppers start to blister and blacken. 

STEP #3: Place the chiles in a resealable plastic bag or a paper bag and close. Let set for about 20 minutes. This allows the chiles to steam which will make the skins easier to remove. 

STEP #4: Gently remove the skins from the outside of the peppers. 

STEP #5: Use a spoon to gently scoop out the seeds. It’s ok if there are still a few left over. If you’d like to make sure all the seeds are removed you can rinse the chile under water.

DES’ TIP: Even though Hatch Chiles are generally mild, if you have sensitive skin (or are one to rub your eyes) you’re going to want to make sure you use gloves when handling the seeds of the chiles. Either way, make sure that you wash your hands throughly when done. 

A bowl of roasted diced green chiles.

Can you freeze hatch chiles?

Yes! Before freezing make sure that the chiles are completely cooled. Once cooled you can place them in freezer proof containers. If you’re using freezer bags, just make sure to squeeze out all the air before freezing.  Simply thaw them in the refrigerator before using. The frozen chiles should last about 1 year in the freezer. 

Roasted chiles on a white plate. Diced chiles in a bowl.

How do you use hatch chiles?

I use them just as I would use any “Diced green chiles” that I buy in a can. Here are some of my favorite hatch chile recipes:

Roasted Hatch Chile Quesadilla

Hatch Chile Salsa Fresca 

Macaroni and Cheese with Hatch Chilies 

Hatch Chile Pimento Cheese

Hatch Chile Pull Apart Bread

Looking for recipes that have a bit of a kick? Here are some of my favorite spicy recipes: 

Habanero Hot Sauce

Homemade Hot Chili Oil Recipe

Green Tomato Relish 

Spicy Bloody Mary Cocktail

Pickled Red Onions

Roasted Hatch Chiles Recipe

Makes about 8 ounces Prep Time: Cook Time:
5 based on 7 reviews

Ingredients:

  • 8 - 10 Hatch chile peppers

Instructions

1

Place hatch chile peppers on a baking sheet.

2

Turn on your oven broiler and place baking sheet 6 inches from top coils. Cook 5 - 7 minutes or until peppers start to blister and blacken. Turn and cook another 5 minutes until peppers start to blister and blacken on that side.

3

Transfer peppers to a resealable plastic bag (or a paper bag) and close. Allow peppers to steam in bag for about 20 minutes. Remove from bag and gently remove skin.

4

Use a spoon to remove seeds from peppers.

5

Leave whole or dice. Store leftovers in the refrigerator and use within a few days. Or you can freeze them in freezer safe containers and use within 1 year.

Notes

Nutrition facts for estimation purposes only.

Nutrition information

Calories: 50 , Sodium: 25mg , Carbohydrates: 7.5g , Fiber: 0g , Sugar: 5g , Protein: 2.5g

Leave a Comment

  • Reply
    Suzy
    September 14, 2020 at 3:39 pm

    First time roasting them and they came out great! Easy too!

    • Reply
      Deseree
      September 15, 2020 at 9:02 am

      happy to hear that!

  • Reply
    Kevin
    September 11, 2020 at 6:38 am

    Oh my gosh! These look so good! I have to make these this weekend!

  • Reply
    Vikki
    September 9, 2020 at 10:41 pm

    Always loved these perfectly spicy peppers, so glad I can roast them myself now! Thanks for the tips :)

  • Reply
    Sara Welch
    September 9, 2020 at 8:55 pm

    I haven’t tried this before, but you’ve inspired me to give this a try! I can already think of so many recipes I can enjoy these with!

  • Reply
    Jamie
    September 9, 2020 at 7:28 pm

    I need to try this soon! When we lived in Arizona, we could buy them freshly roasted in front of some of the grocery stores – we don’t have that here in NC, so this is great that I can make them myself!

  • Reply
    Dorothy Reinhold
    September 9, 2020 at 4:26 pm

    I need to get to roasting! I love the tip about freezing some for the winter!

  • Reply
    kerri
    September 9, 2020 at 3:22 pm

    i haven’t roasted hatch chilies before but love using them. definitely need to get my hands on some!

  • Des

    Hey! I'm Des!

    Welcome to Life’s Ambrosia where Dinner is served and memories are made. Here you will find over 1000 tried and true recipes for every possible occasion. In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories. Let me help you too.

    Read more »

    Have new recipes emailed to you.