How to Roast Hatch Chiles
Learn how to roast hatch chiles in the oven and make your own diced roasted green chiles to use in your favorite recipes. Easy to freeze for later, so you can make the most of Hatch chile season!
Servings: 8
Cost: $5
Ingredients
- 8 Hatch chiles
Instructions
- Preheat oven to 425 degrees f
- Rinse the chiles and pat dry
- Place chiles in a single layer on a rimmed baking sheet lined with aluminum foil
- Roast for 8 to 10 minutes, turning halfway through the cooking process, or until the skins are charred and blistered on both sides
- Remove from oven, and wrap in foil to form a packet. Allow to steam for 10 minutes to loosen skins. Open foil and allow to cool
- When cool enough to handle, peel the skins from the peppers. Then, seed peppers and dice.
Notes
Store roasted diced chiles in refrigerator in an airtight container, if not using right away. Or freeze for 6 months to 1 year in small freezer bags.
You may need to use gloves when working with chile peppers to avoid irritating your skin.
Nutrition
Calories: 12kcal | Carbohydrates: 3g | Sodium: 150mg | Fiber: 1g | Sugar: 1g | Vitamin C: 5mg