How to Roast Hatch Chiles

by Dorothy Reinhold on September 4, 2011

Print This Post Print This Post How to Roast Hatch Chiles

Hatch chiles from New Mexico are like a summer romance. They blow into town in August, young, delicious, fresh and sassy, and by the end of September, they’re gone with the season.

If you see them at your store, buy some now!

Prized for their meaty flesh, Hatch chiles are named after the original growing area in Hatch, New Mexico — the Mesilla Valley just north of Las Cruces, along the Rio Grande near where it crosses into Texas and Mexico. There, the intense sun by day and the cool nights conspire to yield a flavorful, mildly-hot chile  beloved in rellenos, chile verde, soups or in anything that could use a green chile boost.

Once you get them home, you must roast and skin them.

My friend Rosa showed me how she does it the easiest way possible, for today’s Shockingly Delicious Cooking Class.

My box of Hatch chiles was sent to me by the wonderful folks at Melissa’s World Variety Produce.

Hatch chiles from Melissa's World Variety ProduceI got both hot and mild varieties. In truth, the hot version seemed fairly mild, as well, so don’t be afraid of it.

Hatch chiles roasting on a griddle panFor efficiency, Rosa heats a griddle pan on the stove and lays out the chiles. As the skin begins to sizzle, pop and brown, she turns them to roast evenly.

Hatch chiles on a griddleAs they roast, they might contract a bit on the side that is heating, so they curl up a bit. She grabs a wooden spoon to tamp them back down.

Wooden spoon tamps down Hatch chile on griddle As a batch of them are done (the skin is dark and blistered), she puts them into a sturdy plastic bag.

Hatch chiles into a plastic bagHatch chiles into a plastic bagFold the bag over and allow the chiles to steam in their own heat.

Meanwhile, there are still chiles on the griddle. Tired of burning her fingers turning them, she grabs a metal tongs.

Hatch chiles on the griddleAgain, as they are done, they get placed into the bag.

Hatch chiles into a plastic bagLet them sit on the counter in the bag until they cool down. This steaming will loosen the skin.

Hatch chiles steam on the counter in a bag When they are cool, remove them from the bag. Gorgeous!

Hatch chile roastedUsing your fingers, gently peel the dark, blistered skin off. It will slip off easily. It’s a bit like peeling a sunburn after a few days when it starts to flake.

Peeling a Hatch chileVoila! Hatch chile ready for the next step!

Peeled Hatch chilePeel them all and set in a plate.

Hatch chiles on a plateAt this point, you may freeze them as is, or better yet, cut the stem off, use your finger to scoop out and discard the seeds, and chop them. Either use fairly soon, or freeze in small containers for future use.

Hope you enjoy your Hatch chiles! One you get the hang of roasting, it goes very quickly.

Thanks to Melissa’s World Variety Produce for providing the box of chiles for this lesson.

{ 21 comments… read them below or add one }

Hezzi-D September 2, 2020 at 3:36 am

I love Hatch chilies! Greta article on how to roast them. I was thinking about buying to roast myself, now I might have too!


Dorothy Reinhold September 2, 2020 at 1:53 pm

You must! You can freeze them and then pull them out in the dead of winter!


Dorothy Reinhold August 31, 2014 at 1:31 pm

Oh good. It’s very easy…you can do it!


Dave Small August 20, 2014 at 11:45 am

I roast mine under the broiler in the oven turning them three or four times to get them evenly browned.

My favorite trick is freezing the chopped chiles in ice cube trays and then storing in the freezer. Each ice cube measures about two tablespoons so two cubes equals one fourth cup. Very handy to have a stash of these in the freezer.

Here is a great recipe for Chile Rellenos:


Dorothy Reinhold August 21, 2014 at 9:13 am

Smart freezing strategy! Thanks for sharing!


Susan Bray August 18, 2014 at 10:46 pm

New experience!


Chris August 18, 2013 at 6:31 am

It was all good until the ‘peel off the blistered skin like a sunburn that is starting to flake’. Um no. Lost my appetite completely.


Dorothy Reinhold August 18, 2013 at 9:25 pm

Ha ha! Get over it! They are worth it!


D Megan King August 16, 2023 at 7:59 am

Hilarious. . . yeah, get over it!


Dorothy Reinhold August 19, 2023 at 5:11 pm

D Megan,


Valentina August 24, 2012 at 11:10 pm

I’m roasting my Hatch chilies tomorrow and this just got me fired up! Pun intended! 😉


Connie Kaiser August 1, 2012 at 2:44 pm

Isn’t it almost Hatch Chile season again????? Do you know if they are sold locally – or do we just give in and order them?


Dorothy August 1, 2012 at 5:38 pm

Connie, yes you are right, it is nearly Hatch season! Stay tuned for the list of roasting sites.


Lentil Breakdown September 13, 2011 at 9:28 am

Great tutorial! Just ordered my box from Melissa’s yesterday!


John Metcalfe September 4, 2011 at 5:40 pm

Got to your blog from – what great ideas and recipes you have. John


Dorothy September 5, 2011 at 6:48 am

Welcome, and thank you!


Rash Guard Woman September 4, 2011 at 11:20 am

OK – you have my piqued interest again! I love roasting the Anaheims from my garden… how do these compare to Anaheims as far as flavor and heat? FYI – I roast my Anaheims on the bbq, then take them off and put on my steak… while the steak is cooking I peel and dice the Anaheims, put them in a bowl, drizzle with olive oil, season with onion salt and use as a topping for my steak – just like my Italian grandfather used to do!


Dorothy September 5, 2011 at 7:11 am

Rash Guard Woman (Lori!),
Hatch are like Anaheims. They have thicker walls. The box I got from Melissa’s were larger than Anaheims, but similar in taste, to my palate. i think it is like anything else grown — the taste varies by soil, region, etc.
Here’s a good overview from the Whole Foods market blog
I have learned there are four main varieties ranging in flavor from mild to smoky/spicy:
•NM 6-4: mild
•NM Big Jim: mild/med
•NM Sandia: med/hot
•NM Barkers: extra hot (limited supply)
Enjoy! I am going to try your Italian grandfather’s idea. Thanks!


Carla P Brooks September 3, 2017 at 3:10 pm

Much more flavorful & if you roast them on a bbq grill using mesquite wood they’re even better


sippitysup September 4, 2011 at 9:03 am

I have not seen any this year. I am starting to panic. GREG


Dorothy September 4, 2011 at 9:17 am

You can go to this web page and at the bottom is a list of stores where I believe you can buy them and get them roasted.


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