How to roast hatch chiles in oven? - Chef's Resource (2024)

Hatch chiles are a popular variety of green chiles that originate from Hatch, New Mexico. Known for their smoky and slightly spicy flavor, they are a versatile ingredient that can be used in many dishes. Roasting hatch chiles in the oven is a simple and effective way to enhance their flavor and prepare them for various recipes. So, if you’re wondering how to roast hatch chiles in the oven, read on for a step-by-step guide.

How to roast hatch chiles in oven?

To roast hatch chiles in the oven, follow these simple steps:

1. Preheat your oven to the broil setting.
2. Place the hatch chiles on a baking sheet lined with aluminum foil or parchment paper.
3. Make sure the chiles are evenly spaced on the baking sheet without overlapping.
4. **Place the baking sheet on the top rack of your oven, closest to the broiler.**
5. Broil the chiles for about 5-7 minutes, or until the skins are blistered and charred.
6. **Using tongs, carefully flip the chiles to the other side and broil for an additional 5-7 minutes.**
7. Once the chiles are evenly charred on all sides, remove them from the oven and transfer to a heat-safe bowl.
8. **Cover the bowl with a kitchen towel or plastic wrap and let them steam for 10-15 minutes.**
9. After steaming, the chiles will be easier to peel. **Using your hands or a knife, remove the charred skin from the chiles.**
10. **After peeling, you can deseed and devein the chiles if desired.**
11. The roasted hatch chiles are now ready to be used in your favorite recipes!

Now that we know how to roast hatch chiles in the oven, let’s address some frequently asked questions:

FAQs:

1. Can I use a gas stove or grill to roast hatch chiles?

Yes, you can use a gas stove or grill to roast hatch chiles. The process is similar, but you will need to place the chiles directly over the flame or on the grill grates.

2. How long should I steam the chiles after roasting?

Steaming the chiles for 10-15 minutes is usually sufficient. This helps to loosen the skin and makes it easier to peel off.

3. What can I do if I can’t find hatch chiles?

If you can’t find hatch chiles, you can substitute them with other varieties of green chiles, such as Anaheim or Poblano peppers.

4. Should I remove the seeds and veins before using roasted hatch chiles?

Removing the seeds and veins is a personal preference. If you prefer a milder flavor, it is recommended to remove them. However, if you enjoy the heat, you can leave them intact.

5. Can I freeze roasted hatch chiles?

Yes, you can freeze roasted hatch chiles for future use. Make sure to properly seal them in an airtight container or freezer bag before freezing.

6. How long do roasted hatch chiles last in the refrigerator?

Roasted hatch chiles can be stored in the refrigerator for up to 5 days. Make sure to place them in a sealed container or wrap them tightly in plastic wrap.

7. Can I use roasted hatch chiles in salsa?

Absolutely! Roasted hatch chiles add a delicious smoky flavor to salsa. Simply chop them and incorporate them into your favorite salsa recipe.

8. Are roasted hatch chiles spicy?

Roasted hatch chiles have a mild to medium level of spiciness. However, the heat can vary depending on the individual chile. If you’re sensitive to spice, remove the veins and seeds to reduce the heat.

9. What dishes can I use roasted hatch chiles in?

Roasted hatch chiles are incredibly versatile and can be used in a variety of dishes such as chilis, salsas, soups, stews, enchiladas, and even burgers.

10. Can I roast hatch chiles without turning on the broiler?

While broiling is the preferred method, you can also roast hatch chiles in a preheated oven at 400°F for about 20-25 minutes, turning them occasionally, until they are charred and blistered.

11. Can I roast hatch chiles without aluminum foil?

Yes, you can roast hatch chiles without aluminum foil. Parchment paper can be used as an alternative to line the baking sheet.

12. Can I roast hatch chiles without steaming them?

While steaming is not mandatory, it helps to loosen the skin and makes peeling easier. However, if you’re in a rush, you can skip the steaming step and peel the chiles directly after roasting.