The summer season is synonymous with Hatch chile season. A bold aroma and unmistakable flavor of roasted green chiles wafts through the air. You may prepare chile rellenos and homemade salsa, or store some of them for winter stews using freshly roasted hatch chiles.
However, you can also roast Hatch green chile on a gas grill to give it a different flavor. Here’s a guide on how to do it.
The Roasting Process
While this guide focuses on the gas grill, the grilling process is nearly the same as that of a charcoal grill. You can also roast Hatch Green Chile using an oven broiler or a gas stove.
You’ll need these when you roast Hatch green chile:
- Fresh Hatch chiles
- A clean gas or charcoal grill
- A pair of heat-safe gloves and tongs
- A large plastic bag or a bowl with a durable lid
- A wire rack for cooling
1. Preheat Your Grill
Turn on the gas grill and set it to medium-high heat. For charcoal grills, get the coals hot first before spreading them evenly. You need enough heat to char the green chiles without drying them.
2. Rinse and Dry Your Chiles
Wash the fresh chiles well and pat them dry to blister the skins faster.
3. Arrange the Chiles Evenly
Place the Hatch chile peppers on the grates with a little space between them. Avoid overcrowding the grate so that the Hatch chiles can rotate easily.
4. Roast the Chiles
Turn the chile peppers with the tongs every one to two minutes. Wait for the entire surface to blister. The skins will puff, crackle, and char under heat, paving the way for the best roasted chiles!
Here’s a short overview of the roasting time:
- Large Hatch chiles: Six to ten minutes.
- Small Anaheim peppers or Anaheim chiles: Less than usual.
- Sweet bell peppers: More than ten minutes to properly cook their thicker skin.
Don’t worry if the chile is over-blackened. You’ll peel that skin off before eating them.
5. Steam the Roasted Peppers
Place the roasted and blackened Hatch chiles in a tightly sealed plastic bag or a covered bowl and let them steam for ten to fifteen minutes to soften the skin.
6. Peel, Seed, and Store
Once you finish steaming them, rub off the charred skin with your hands. Cut a slit down the slide and remove the stem, seeds, and inner membrane. Consume right away or freeze for later use.
Why Roast Hatch Chiles at Home
Roasting Hatch chile peppers boosts the sweetness of the chile flesh and makes peeling easier for you. These peppers are grown in Hatch Valley in Mexico and are consumed for their rich, earthy heat. Canned chiles are convenient, but fresh green chiles often have a unique aroma.
Our Hatch Chiles are great in the jar, but roasting your own is like catching a fish at the lake, putting it on the grill, and eating it. There's nothing better.