HATCH CHILE BASICS: What You Need to Know About Hatch Chile/Roasting, Peeling, & Freezing
Consider this your ultimate crash course on Hatch Chile Basics. Learn why Hatch chile is so special (spoiler: it's not a variety, it’s a place in New Mexico!), how to determine the heat level of your chiles, and how to expertly roast, peel, and freeze Hatch chile so you can enjoy its bold flavor year-round.
Video
Equipment
- 1 Cast Iron Skillet Works for stovetop roasting
- 1 Outdoor grill or gas stove For charring the chiles (can also use oven broiler)
- 1 Tongs For turning chiles while roasting
- 1 Bowl with lid or plastic bag For steaming chiles after roasting
- 1 Knife To remove stems and scrape seeds
- 1 Freezer-safe bag For long-term chile storage
Ingredients
- As needed Fresh Hatch green chiles Choose mild, medium, or hot based on your preference
Instructions
To Roast the Hatch Chile:
- Use a gas burner, grill, oven broiler, or cast iron skillet.
- Place Hatch chiles directly over flame or heat source, turning with tongs until all sides are blistered and charred.
- This should take about 10–15 minutes.
- Transfer charred chiles to a bowl and cover tightly (or use a sealed plastic bag).
- Let steam for 10–15 minutes — this loosens the skin.
To Peel & Prep:
- Once steamed, gently peel off the blistered skin.
- Use gloves to avoid irritation from chili oils.
- Cut off the stem and scrape out seeds using a small knife or your fingers.
- Do not rinse under water unless necessary — rinsing can dilute flavor.
To Freeze Hatch Chile:
- Portion chile into desired amounts (whole, diced, or puréed) and pack into labeled freezer bags or containers.
- Label with date and heat level (mild, medium, or hot).
- Freeze flat for easier storage.
- Frozen chile will keep for up to 1 year and can be thawed in the fridge or microwave.
Notes
This recipe and video were created and produced by Marcy Inspired.
