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.