To Grill Hatch Peppers: 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 with 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 freeze (see directions for freezing above).
To Broil Hatch Peppers: Preheat the broiler, and place the top oven rack about 6 inches from the heat source. Place the chiles on 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 with 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 freeze (see directions for freezing above).
To Cook Hatch Peppers 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 with 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).
Video
Notes
There are several varieties of Hatch chilies grown and sold: mild, medium, hot or extra hot. They can range on the Scoville scale from 2,000 SHU (Scoville heat unit) to 8,000 SHU. The boxes or containers they are sold in should be labeled with the level of heat of the chilies. You won’t be able to tell how hot the pepper is from appearance, so read that fine print!