How to Roast Hatch Chile in the Oven
User Reviews
5
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Prep Time
35 mins
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Cook Time
30 mins
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Additional Time
20 mins
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Total Time
1 hr 25 mins
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Servings
5 servings
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Calories
68 kcal
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Course
Condiments
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Cuisine
North American, American
How to Roast Hatch Chile in the Oven
Description
"How to Roast Hatch Chile in the Oven" is a straightforward method for roasting a pound of Hatch chile peppers until their skins blister and blacken, enhancing their flavor and making them flexible for peeling. This oven-roasting technique uses a broiler set to 425°F, with the peppers spread in a single layer on a foil-lined tray after being coated with oil and salt. The peppers are roasted on both sides until they develop a roasted char.
The steaming step traps the heat and moisture, loosening the skin to be peeled off easily once cool enough to handle. This process retains the pepper’s texture while adding a subtle roasted smokiness. Roasting multiple peppers together is possible but overcrowding the tray is avoided to ensure even charring.
Peeling immediately is ideal for fresh use, though the recipe suggests vacuum-sealing batches of peeled chiles for freezing. Thawing in the fridge is recommended when ready to use, allowing this roasted chile preparation to be a handy ingredient for later recipes, sauces, or garnishes.
Ingredients
- 450 g hatch chile pepper 1 lb (approximately 10 - you can use as many peppers as you like). Washed and dried
- neutral oil you can also use olive oil or avocado oil, any
- salt
Instructions
- Preheat the broiler to 425°F. Line a baking tray with foil.
- Lightly coat the Hatch chile peppers with olive oil and a sprinkle of salt, and place them on the baking tray in a single layer. DO NOT overcrowd the pan.
- Place the baking tray in the upper third of your oven, and roast for about 10 minutes, until the chile peppers start to blister and blacken.
- Using tongs, turn the chile peppers over to roast on the other side for another 10 - 15 minutes.
- When the chile pepper skins have blistered and blackened, remove from the oven.
- Place the roasted Hatch chile peppers in a bowl (while hot), and cover with foil or plastic wrap and let the chile steam.
- If you're using the chile right away, go ahead and peel them (when they're cool enough to handle), and use right away.
- If storing, place the cooled chiles in vacuum bags and vacuum seal them. I store about 3 - 4 chile peppers in one bag to batch freeze them. Store in the freezer until needed. Thaw out in the fridge overnight when you're ready to use them.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 68 kcal
% Daily Value*
| Calories | 68kcal | 3% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Sodium | 3mg | 0% |
| Potassium | 158mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 333IU | 7% |
| Vitamin C | 72mg | 80% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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