How To Roast Hatch Chiles

Technique for roasting and removal of the pepper skin

Servings: 15 servings

Author:

Cook Time
8 minutes

Resting Time
10 minutes

Total Time
18 minutes

New Mexico

Hatch Chile How To Roast Hatch Green Chiles Roasting Hatch Chiles

🧂 Ingredients

1 Preheat broiler. Place the chiles under the broiler for 6 to 8 minutes or until
the skin blackens and blisters.
2 Heat a comal (the cast-iron griddle used to heat tortillas) or iron skillet.
Place several chiles on it and turn until they blacken and blister.
3 Cover gas or electric burner with a layer of heavy wire mesh. Once the mesh is
hot, place the chiles on top. Remove once the skins have blackened and
blistered.
4 Place the chiles on a charcoal or gas grill about 5 to 6 inches above the heat
source. Roasting until the skins have blackened and or blistered.
5 Once the chiles are blistered and blackened all over, place them in a paper bag
for about 10 minutes to steam. This process will complete the softening of the
peppers' skins for easy removal.

Put on a pair of kitchen gloves to protect the skin on your hands from the
natural chile oils to ensure you do not burn yourself. Then take the chiles out
of the bag, and remove the skins by running them under cool water and rubbing
them gently. The skin should come right off.