Grill hatch chiles for a smoky, spicy flavor that elevates any meal. Turn Hatch chiles into roasted peppers with our simple grilling guide.
Hatch chiles are a New Mexico favorite. Their smoky, spicy flavor is hard to beat. Roasting hatch chiles on the grill brings out the best taste and makes the perfect addition to any meal. It’s easy and fun to do at home. You can use a charcoal, gas, or wood-fired grill. Even your oven or broiler works if needed.
In this guide, you’ll see how simple it is on a wood-fired or charcoal grill. A gas grill works just as well. We’ll also show how to roast green chiles indoors, in the oven, or under the broiler during hatch chile season, ensuring you enjoy the flavor of hatch chile peppers anytime.
Key Takeaways:
- High Heat and Fast Roasting – Roast hatch chiles over a hot fire to char the skin quickly while keeping the flesh tender. Turn often for even roasting and smoky flavor.
- Prep and Cool – Poke chiles to prevent bursting. Cool in ice water to lock in flavor and make peeling easier.
- Flexible Methods and Storage – Use charcoal, wood, gas grills, or the oven. Freeze extra roasted chiles for later use.
Bring the bold, smoky flavor of Hatch chiles straight to your kitchen.
Step-by-Step Roasting Guide
Before roasting, poke each green chile two or three times with a fork. This prevents them from bursting during cooking. While skipping this step isn’t a disaster, pricked chiles are safer and roast more evenly.
1. Prepping the Chiles
You want to make sure you poke them with a fork two or three times. I've already poked most of these over here. If you don't, it's okay. But they might explode on you while cooking. The key to roasting hatch green chiles is a fire as hot as possible. Prepping hatch chile peppers correctly ensures roasted green chiles come out perfectly every time.
2. Setting Up Your Grill
Load up your grill and let it get as hot as it can. Then put your chiles on just like that. You don’t want to cook the hatch chiles. You want the skin to parch while keeping the chile meat uncooked. Most people overcook their roasted peppers by putting them in any plastic bag and letting them steam for too long.
The Perfect Roasting Technique
You want to cook them fast. As soon as they’re done, remove them and let them cool down. You’ll notice the amazing smell as they start to roast—it’s unbelievable. Roasted green chiles bring people together; they have a beautiful aroma.
You’ll hear them popping—that’s the skin parching. The fire should be almost too hot to put your hand over. That’s exactly what you want when roasting hatch chiles on the grill for the best smoky flavor.
3. Turning and Checking for Even Roasting
See that skin parching right there? That’s perfect. Just turn them over and parch the other side. The faster the roast, the better. You can’t have too hot a fire—well, maybe you could, but not on a regular grill.
Some green chiles need roasting on three sides, some only on two. Just watch them closely. That’s about a pound to a pound and a half of hatch chile peppers.
4. Cooling Down the Chiles
Now, here’s a secret not many people will tell you—have a bucket with some ice ready. As the chiles get done, drop them in the ice water. This stops cooking and locks in the flavor of roasted peppers and roasted green chiles.
5. Checking for Unroasted Spots
If you notice one side that didn’t parch, just put it back on the grill for a few seconds. You don’t want to burn them; you just want the skin to parch so it’ll peel off nicely later. Perfect hatch chile peppers require careful attention when you roast hatch green chile for a smoky finish.
6. Finishing Touches
When each chile is done, pull it off the grill and cool it quickly. They don’t all get done at the same time—some are bigger, and some have more sides.
Once they’re all roasted green chiles, cool them off completely with ice water. This stops the cooking process.
And that’s it! Time to enjoy a drink, let those chiles cool, and get ready to peel them for your favorite recipes during hatch chile season.
Is Roasting Difficult?
A lot of people ask how difficult it is to roast chile. It’s not! If you have a hot fire, it happens pretty quickly. Hatch chile peppers are forgiving, and learning to roast green chiles is easy with a little practice.
Experience Hatch Chile season at its peak. Shop roasted and fresh green chiles here.
Cooking Techniques for Smoky Hatch Chiles
Tips for the Best Results
- Use High Heat: Fast, intense heat parches the skin quickly without cooking the flesh.
- Don’t Over-Roast: Blistering should happen quickly; overcooking makes the flesh mushy.
- Steam Before Peeling: Sweating the green chiles makes peeling much easier.
- Wear Gloves: Chile oils can irritate skin; gloves help.
- Freeze Extras: Roasted peppers freeze well for later use.
- Check All Sides: Turn chiles as needed to ensure even roasting.
Alternative Roasting Methods
- Gas Grill: Works just as well; keep an eye on flare-ups.
- Oven or Broiler: Place chiles on a baking sheet and broil until skins blister. Turn as needed for perfect roast green chiles.
- Charcoal or Wood-Fired Grill: Adds extra smoky flavor; perfect for traditional roasting hatch chiles on the grill.
Quick Roasting Recap
- Prep chiles (wash, dry, poke holes).
- Preheat grill to 450–500°F.
- Place hatch chile peppers on the grill, turning to char all sides.
- Steam briefly in a covered bowl or bag.
- Peel, seed, and enjoy
Roasting hatch chiles on the grill is fast, fun, and brings out incredible flavor. Once you try roasted hatch chiles, you’ll never go back to raw chile pepper in recipes.
Try Chiles on the Grill
That’s it! Roasting hatch chiles on the grill is easy and fun. The smoky aroma, popping skins, and tender roasted green chiles make it all worth it.
High heat and quick roasting are key, and don’t worry about a few extra charred spots; they add flavor. Freeze any extras to enjoy hatch chile season anytime.
Fire up the grill, grab your hatch chile peppers, and get ready for some smoky, spicy goodness. Once you try them, you’ll understand why everyone loves hatch chile season.
Ready to spice up dinner? Grab your Hatch chiles and elevate every dish.