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Roasting Hatch Chiles

roasting hatch chiles

Hatch chile season is super short (Aug-Sept) which makes obtaining them half the fun! The soil and growing conditions in Hatch, New Mexico, create a unique flavor in the chiles grown there. In 2012, a law was passed that only chiles grown in this New Mexican valley can be labeled ‘Hatch’- which protects the local farmers and economy. These Hatch chiles are from Gillis Farms.

Unless you live near the Hatch Valley, finding these chiles wasn’t always that easy until distributors such as Melissa’s Produce and others started spreading the Hatch gospel to stores like Bristol Farms, Gelson’s, and some Sprouts (or you can order them directly from Melissa’s here.) We’re getting toward the end of Hatch chile season, so it’s best to buy a ton, roast them, and freeze them for year-round consumption. Melissa’s Produce was kind enough to deliver a bunch to me to roast up, but they will also roast them for you! To find a roasting location near you, visit their online schedule.

Roasting your own peppers doesn’t take long and it smells so good!  I suggest doing it outdoors, if you can, but you can do this right over your stovetop flame, as well as your broiler.

Crank up your grill and lay out all your chiles:

roasting hatch chiles

You’ll want to keep checking and turning them to get an even char on all sides:

roasting hatch chiles

roasting hatch chiles

Once you pull them off the flame, pop them into a container (or plastic bag) and close it so they start sweating right away.  You want that skin to blister and loosen up:

roasting hatch chiles

Once they cool down enough to handle, gently scrape away the skin.  We did this in the kitchen sink to make cleanup easier.  You may want to wear gloves for this part, as the oils will get on your hands and rubbing your eyes by accident would really suck.

roasting hatch chiles_0007

roasting hatch chiles

These chiles can be frozen for up to two years.  I suggest placing smaller amounts in reusable bags, that way you can just defrost what you need.

Here are a few Hatch Chile recipes:

What great recipes do you use your Hatch Chiles for?

How to Roast Hatch Chiles

How to Roast Hatch Chiles

Ingredients

  • Hatch chiles
  • Re-closable container

Instructions

  1. Turn up the flame on your grill/broiler/stove to high.
  2. Place chiles in a single layer over hot flame (or baking sheet if using oven).
  3. Using long handled tongs, turn the chiles until charred and blistered all over.
  4. Transfer roasted chiles to a bag or other container that you can close - you want them to sweat.
  5. Once cool enough to handle, peel either by hand or gently with a knife. Careful not to tear them.
  6. If you are going to stuff the chiles, leave the stem intact, make a slit and remove the seeds (or leave them in for extra heat).  If you are not going to stuff them, you can remove the stem and seeds.
http://farmtotablela.com/roasting-hatch-chiles/

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4 Comments

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    […] my Hatch Chiles while they are fresh.  I can do roasted any time since I froze a bunch after roasting them up, but there are some great recipes that fresh Hatch Chiles are perfect for…. like this […]

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    September 27, 2014 at 12:23 am

    […] Salasa Ranchera for a flavor profile you only get this time of year… unless of course you roasted some up and froze them for year round use. (Trust me, it’s a brilliant […]

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    Chile Rellenos - Farm to Table
    October 6, 2014 at 7:38 am

    […] Chiles. There’s tons of cheese in it, so what’s not to love!  You’ll want to roast your Hatch Chiles first, then the fun begins. Make a slit and remove the seeds… or leave them in for heat like […]

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    Roasted Hatch Chile and Tomatillo Salsa
    September 16, 2015 at 12:18 pm

    […] Want to know more about hatch Chiles and how to roast them on a grill?  Click here. […]

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