This ‘How to Roast Hatch Chile Peppers’ tutorial is sponsored by Harris Teeter.
Learn how to roast Hatch Chile Peppers at home for an easy to way to spice up your favorite recipes!
Some folks get excited about Pumpkin Spiced Latte season in the fall or everything peppermint in the winter. But me? I know what’s really special – the last little bit of summer when Hatch Chile Peppers are in season and available at my local Harris Teeter.
Grown in New Mexico and available fresh for only a few weeks each year, these coveted peppers have a medium spice level and are absolutely divine when roasted – adding a smoky and buttery flavor to all your favorite recipes.
If you think you love roast Hatch Chile peppers but you’ve only enjoyed them canned, it’s time to add something to your bucket list, and we’re here to help.
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Plan A: Scurry on over to one of these Harris Teeter on-site Hatch Chile Roasting Events. Hatch chile peppers of various heat levels are roasted and packaged to-order for you to take home with you. I dare you to not gobble them up on the way home. They smell THAT good!
Not able to make one of the events?
Plan B: Grab fresh Hatch chile peppers by the pound at your local Harris Teeter. They’re in season NOW! And while having the peppers flame roasted at the store is awesome-sauce, you’ll still be able to coax amazing smoky flavor from these peppers by roasting them at home.
DIY Roast Hatch Chile Peppers in the Oven
Ok, so you’ve managed to get your hands on fresh Hatch Chile peppers. Pat yo’self on the back for a job well done. While they can be enjoyed raw, learning how to roast Hatch chile peppers is really easy and makes these a super versatile addition to a host of recipes.
Here’s how it’s done:
Preheat your broiler and place the peppers in a single layer on a baking sheet. Drizzle them with oil, then sprinkle with salt.
Cook ‘em for 6-8 minutes or until charred in many spots, then carefully flip them over and roast for another 6-8 minutes until they look like the peppers above.
Place the peppers in a large bowl using tongs, cover the bowl with foil or plastic wrap and let steam for 10 minutes. Remove the cover and when they are cool enough to handle, you’ll be able to easily pull the skins from the peppers.
Slice off the stems and remove the seeds. If the peppers are on the spicy side, you may want to use gloves in this step. You only need to get spicy pepper juice in your eyes once to remember this important part of the process! You’ve been warned!
What can I make with roast Hatch Chile peppers?
You’ve made the house smell delicious and now you’re ready to incorporate your DIY roast Hatch chile peppers into something delicious.
I’ve personally vetted these recipes with Harris Teeter and can personally vouch for each of them. My friends and family can too, ’cause sharing (great food) is caring if you ask me!
- Roast Hatch Chile Salsa Verde
- Hatch Chile Mac (!!!!)
- Hatch Chile and Cheddar Scones
- Roast Hatch Chile Breakfast Casserole
Which recipe will you be trying first?
- 1 lb. Hatch chile peppers
- 1 ½ Tbsp. vegetable oil
- Salt, to taste
- Set a rack in the upper third of your oven and preheat the broiler.
- Place the peppers in a single layer on a baking sheet lined with aluminum foil. Drizzle with oil, then sprinkle with salt.
- Place in the oven and cook for 6-8 minutes or until charred in many spots.
- Remove from the oven and flip the peppers over with tongs. Return to the oven and cook for another 6-8 minutes or until deeply golden and charred in spots.
- Remove the tray again and place the peppers in a large bowl using tongs. Cover the bowl with foil or plastic wrap and let steam for 10 minutes. Remove the cover.
- When peppers are cool enough to handle, you’ll be able to easily pull the skins from the peppers. Slice off the stems and remove the seeds. If the peppers are on the spicy side, you may want to use gloves in this step.
If you are working with spicy peppers, you will want to protect your hands from the seeds with gloves!