Hatch Chiles are very seasonal. They’re from a town called Hatch New Mexico, and you can only get them from late August through October.
You can use Hatch Chiles in a variety of recipes calling for green chiles. They range is spice from mild to very hot, so be sure to get the variety that will go well with your recipe.
It’s best to roast your Hatch Chiles before using them. It really brings out their flavor and adds to your recipe.
Roasting chiles is quite easy, and this method can be applied to any number of other chiles, spicy peppers and even bell peppers.
How to Roast Hatch Green Chiles
- Preheat your broiler.
- Line a baking sheet with foil (much easier for cleanup), then line the chiles up on the pan.
- Put the baking sheet into the broiler, and try to get it as close to your heating element as you can.
- Allow the chiles to broil until the majority of the skin has blackened. Flip each chile over and allow the other side to blacken.
- Once they’re black (they should be a bit darker than these to get the skin off the best), remove the pan from the oven. This should take around 15 minutes.
- Immediately place all of the chiles into a gallon sized ziploc bag and seal it so they can steam. Steaming the chiles makes it much easier to remove the skin.
- After around 15 minutes, taking one chile out of the bag at a time and peel off the blackened skin. If you have hot chiles, make sure to wear gloves to prevent chemical burns.
- After the skin has been removed, slice each chile length wise and remove the seeds with a spoon. Repeat this process until all of your chiles have been skinned and seeded.
- Now you’re ready to use Hatch Chiles in your recipes! You can also freeze or can them for later use.