The Hatch Chile Festival is just around the corner! Stock up at the festival or your local grocery store and learn how to roast them at home!
Hatch chiles have a very short season every year in late summer. Instead of paying more to buy roasted hatch chiles from your local grocery store, use this super easy recipe to roast hatch chiles in the oven and then store them in the fridge or freezer to enjoy in the months to come!
Every August and September, Hatch Chile Peppers make an appearance in grocery stores across North America. Also called New Mexico chile, hatch chiles are simply one of several varieties of chile peppers grown in New Mexico. Originating from the Hatch valley region of New Mexico, these chile peppers are grown in a fairly unique habitat that contributes to their somewhat distinct flavor.
So when hatch chile season rolls around this year, be sure to stock up on! The best way to enjoy them throughout the year is to roast hatch chiles and peel them and then store in the fridge/freezer.
Hatch Chile Festival in Hatch, New Mexico
Add it to your bucket list! The Chile Capital of the World - Hatch, New Mexico - is celebrating its 50th Anniversary. Not only is this THE place to stock up on Hatch Chile Peppers, you also get to experience live music, a carnival, a parade and more!
The Hatch Chile Festival 2022 will be September 2nd, 3rd, and 4th. Get more info here.
What You'll Need to Roast Your Hatch Chiles
- 1 Pound Hatch Chile Peppers, washed and dried
- Any neutral oil
- Salt
How to Roast Hatch Chiles
- Preheat the broiler to 425°F. Line a baking tray with foil.
- Lightly coat the Hatch chile peppers with oil and a sprinkle of salt. 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.
Tips/FAQ's
- Pat dry the chile peppers before roasting.
- The roasted hatch chiles should be covered (with foil, plastic wrap or a plate) while hot, this is to let them steam which makes peeling a lot easier.
- If you’re using the roasted hatch chile right away, then peel them. If you want to store them for later however, it’s better to pack them away WITH the skin. This protects the chile pepper and they last longer that way too.
Perfect Recipes for The Hatch Chile Festival
Are you looking for great recipes to add your roasted hatch chiles to? Check out Hatch Chile Smash Burger, White Bean Turkey Chili with Hatch Chiles, and Hatch Chile Cornbread. More recipes coming soon! Including a Hatch Chili Salsa, Hatch Chile Avocado Cream, Hatch Chile Loaded Fries, and Hatch Chile Enchiladas!
Have you been to The Hatch Chile Festival?
Leave a comment below and share your experience!
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📋 Recipe
Hatch Chile Festival Roasting Recipe
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Ingredients
- 1 Pound Hatch Chile Peppers washed and dried
- Any neutral oil
- Salt
Instructions
- Preheat the broiler to 425°F. Line a baking tray with foil.
- Lightly coat the Hatch chile peppers with oil and a sprinkle of salt. 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.
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