HOW TO: Roast Hatch Chiles at Home
One of the best things you can do with food is to roast your own peppers. It is quick, ridiculously simple, and you get the added bonus of filling your house with the aromas of Santa Fe.
All you need do is char the skin of the pepper. You can do this on a grill, in your broiler, or even with a pair of tongs over a gas flame on your stovetop. Our preferred method is via the oven. Here’s how it’s done:
- Set the oven on broil and the whole process should take 10 or 12 minutes.
- Turn the peppers as the tops blister and char until they’re done on all sides, then remove.
- Immediately seal them in a zip lock bag and allow to cool. Cooling in the bag will make the charred outer skin pull away from the pepper, making them a breeze to peel.
- When they are cool, remove them from the bag and use your fingers to gently peel the dark, blistered skin off.
And that’s all there is to it. So what can you do with these chiles? They have an amazing rich flavor with a bit more heat than a Poblano and considerably less than a Jalapeno. Some suggestions:
- Throw them in an omelet.
- Stuff them with shrimp, pork, chicken, beef or veggies and cheese.
- Use them in soups and stews.
- Incorporate them in guacamole and salsas, of course.
Okay, so maybe it’s not for you. Live Hatch chile roasting events are being held at selected Sprouts stores. Click here for the locations, dates and times.