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Diced green chiles in a white bowl.

Roasted Hatch Chiles

Making your own Roasted Hatch Chiles could not be easier! These earthy, smoky peppers are great when used in salsas, sauces, chili and more!
5 from 7 votes
Prep Time 25 mins
Cook Time 12 mins
Total Time 37 mins
Course Side Dishes
Cuisine Mexican
Servings 8 Servings
Calories 50 kcal



  • 8 - 10 Hatch chile peppers


  • Place hatch chile peppers on a baking sheet.
  • 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.
  • 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.
  • Use a spoon to remove seeds from peppers.
  • 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.


Nutrition facts for estimation purposes only.


Calories: 50kcalCarbohydrates: 7.5gProtein: 2.5gSodium: 25mgSugar: 5g
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