How to Cook with Hatch Chiles
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How Roast Hatch Chiles

And everything else you want to know about this fabulous, super seasonal New Mexican cult favorite chili.
Cook Time10 mins
Resting time20 mins
Total Time30 mins
Cuisine: American
Servings: 10 Servings
Calories: 24kcal
Author: Katie Workman

Ingredients

  • 20 Hatch chilies or any amount!

Instructions

  • Preheat the grill to medium high. Place the chiles on the grill grates, and grill (or roast) until the bottoms are blistered and blackened in spots, about 4 minutes. Turn the chiles over and grill until the other sides are blistered and blackened in spots. Use tongs to transfer the chiles to a bowl, and cover the bowl the foil, plastic wrap, or a clean dishtowel. Let sit for about 20 minutes, then pull out the stems, pulling out all of the seeds (or leaving some in, as desired, for more heat). Peel the skin from the peppers. Use as desired, or freezer (see directions for freezing above).
  • Preheat the broiler, and place the top oven rack about 6 inches from the heat source. Place the chiles on the a rimmed baking sheet lined with foil. Broil until the tops are blistered and blackened in spots, about 4 minutes. Turn the chiles over and broil until the other sides are blistered and blackened in spots. Use tongs to transfer the chiles to a bowl, and cover the bowl the foil, plastic wrap, or a clean dishtowel. Let sit for about 20 minutes, then pull out the stems, pulling out all of the seeds (or leaving some in, as desired, for more heat). Peel the skin from the peppers. Use as desired, or freezer (see directions for freezing above).
  • This only works on a gas stove. Turn the burner (or burners) to medium high. Place the chiles directly on the burner, and roast until the bottoms are blistered and blackened in spots, about 4 minutes. Turn the chiles over and roast until the other sides are blistered and blackened in spots. Use tongs to transfer the chiles to a bowl, and cover the bowl the foil, plastic wrap, or a clean dishtowel. Let sit for about 20 minutes, then pull out the stem, pulling out all of the seeds (or leaving some in, as desired, for more heat). Peel the skin from the peppers. Use as desired, or freeze (see directions for freezing above).

Nutrition

Calories: 24kcal | Carbohydrates: 6g | Sodium: 300mg | Fiber: 3g | Sugar: 3g | Vitamin C: 11mg