If you enjoy heat, fresh hatch chiles are a fantastic ingredient to add to your cooking and even baking. Watch our video tutorial to learn how to roast hatch chiles on the grill or stove, then explore these tasty fire-roasted hatch chile recipes to find new ways to use these flavorful peppers.
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Delicious fresh hatch chiles are appearing in markets for a short season. Popular across the Southwest and increasingly found elsewhere, these long green peppers deliver a distinct flavor and a satisfying level of heat. Because the season is brief, many people buy them in quantity, roast them, and freeze portions to enjoy year-round.
While hatch chiles are most often used in savory dishes, they can also add an intriguing twist to desserts. If you want to experiment with sweet and spicy, try a hatch chile apple pie made with gluten-free crust.
What Are Hatch Chiles?
True hatch chiles come from the Hatch Valley in New Mexico, which is where they get their name. They are beloved for their smoky, vegetal flavor and varying heat levels. Though most associated with the Southwest, you can sometimes find them in grocery stores in other regions during the summer.
Green hatch chiles can be fairly spicy, so if you prefer milder flavors, check the variety before buying. The term “Hatch” denotes the growing region rather than a single chile cultivar.
Varieties Of Hatch Chiles
- New Mexico #20 — the mildest variety.
- Big Jim — medium heat.
- Sandia Select — very hot.
- New Mexico green chile 6-4 — the most commonly found type.
How Spicy Are Hatch Green Chile Peppers?
Hatch chiles are often described as medium heat, but individual peppers can vary—from mild to quite hot. Taste and heat level depend on the variety and growing conditions. Start with a small amount if you’re unsure, and adjust to your preference.
When handling and peeling roasted hatch chiles, always wear gloves. Capsaicin can linger on your hands and cause painful irritation if you touch your eyes or face.
For best results, roast the chiles until their skins are well blistered. That smoky char both enhances flavor and loosens the skin for easier peeling.
How To Roast Hatch Chiles On A Grill
Grilling gives hatch chiles a rich smoky flavor and quick blistering. Follow these steps:
- Heat the grill to about 400º F.
- Wash the chiles and place them on the rack whole.
- Rotate occasionally so all sides blister and char.
- Allow the skins to blacken and blister; a heavy char is desirable.
- Remove the peppers and let them cool to loosen the skin.
- Wearing gloves, peel off the burned skin, then remove stems and seeds as needed.
- Use sparingly—their flavor and heat are concentrated.
How To Roast Hatch Chiles On A Stove
- Preheat a heavy cast-iron pan over medium-high heat.
- Add a small amount of high-heat oil to lightly coat the pan.
- Place chiles in the pan and char until the skin blisters on all sides, turning as needed.
- Let the peppers cool, then peel and deseed them following the steps below.
How To Roast Hatch Chiles In The Oven
- Set the oven broiler to high and position a rack near the heat source.
- Wash and arrange chiles in a single layer on a baking sheet.
- Broil, turning with tongs, until the skin is blistered and blackened in spots.
- Remove and allow to cool before peeling.
How To Peel Blistered Hatch Chiles
Peeling is important because hatch chiles have thick skins that can leave an unpleasant aftertaste. Here’s an easy way to remove the skin:
- After roasting, place chiles on a plate or in a bowl to cool slightly; steam will help loosen the skin.
- Once cooled, pinch a blistered area and peel the skin away; it should come off easily.
- Discard the skins and, while wearing gloves, remove stems and seeds if desired.
Wear gloves whenever you peel hatch chiles. If you use medical gloves, put them on and then wash your hands first to remove any powder residue. Avoid touching your face or eyes after handling chiles.
Freezing is the easiest way to preserve hatch chiles for year-round use. After roasting and peeling, freeze them either whole in a single layer in a freezer bag or chop them and freeze in an ice cube tray for convenient portioning.
- Remove the skin completely before freezing.
- Place peeled chiles in freezer-safe bags, press out excess air, and freeze flat.
- Alternatively, chop chiles and freeze in an ice cube tray; once solid, transfer the cubes to a bag for easy use in sauces and soups.
What Can You Make With Hatch Chile?
Hatch chiles are versatile and can be used in many dishes. Popular options include:
- Chile rellenos
- Enchiladas and burritos
- Chile con queso
- Salsas, chile verde, and other sauces
- Hatch chile–infused beverages or even novelty items like hatch chile wine
- Pies and desserts that balance sweet and spicy flavors
Ready to try some recipes? Below are curated favorite recipes that highlight roasted hatch chiles in a variety of preparations, from hearty stews to spicy dips and even desserts.
More Easy Pepper Recipes:
- Easy Gluten Free Stuffed Peppers
- Blistered Padron Peppers
- Bell Pepper Frittata
Our Favorite Hatch Chile Pepper Recipes:
This post has been updated from an earlier August 2018 version to include more tips and guidance for fire-roasting and preserving hatch chiles. Enjoy experimenting with these versatile, flavorful peppers and freeze extra batches so you can savor their heat and smoke all year long.