STEP 1: ROAST

Roasting Hatch chiles should result in the blackening and blistering of the outer skin. After roasting, Hatch Chiles will deflate, shrivel and look rather sad, but their skin will easily lift off, revealing a silky flesh underneath.

 

STOVE TOP
o Hold the pepper with tongs over a medium flame, turning occasionally until evenly charred.

OVEN-BROILER
o Preheat the broiler to high. Arrange the peppers in a single layer on a baking sheet and set under the broiler. Roast until blackened and blistered all over, turning occasionally.

GRILL
o Using long-handled tongs, turn the peppers over the direct heat until they are blackened and blistered all over.

AIR-FRYER
o Arrange peppers in a single layer in your air fryer basket. Roast at 400 degrees for 15 minutes, rotating the peppers at the half way point.

 

STEP 2: COOL, PEEL, STORE

COOL
o Place the roasted peppers in a paper or plastic bag or a pan with a tight-fitting cover and allow them to cool.

PEEL
o Once cool, pepper skins can be removed to reveal their silky flesh. If you don’t plan to stuff the peppers, remove and discard stem and seeds. If you plan to stuff, create a slit length wise on one side of the pepper and remove seeds.
o USE GLOVES WHEN HANDLING RAW & ROASTED PEPPERS.

STORE
o FREEZE: Roasted Hatch can be frozen for up to 2 years. In plastic storage bags, place cooled peppers in a single layer, removing as much air from the bag as possible. This way you have recipe-sized amounts on-hand to defrost as needed. Peppers may also be chopped or diced and stored in freezable containers, allowing ½-inch headspace.
o FRIDGE: Roasted and prepped peppers last in the fridge for up to 5 days. Peeling and seeding may be done before or after refrigeration

 

TIPS & TRICKS: Handling Fresh Chiles

When handling fresh chiles, it is a good idea to wear rubber gloves to protect your hands against capsaicin, the potent chemical in chiles responsible for their heat.

 

Another method of protecting your hands is to rub your fingers with vegetable oil before handling chiles; doing so helps prevent capsaicin from penetrating the skin.

 

In any event be very careful not to touch your eyes or face when working with chiles, and always wash your hands thoroughly afterwards.

 

You can neutralize capsaicin on your fingers by washing them in a mixture of 1 quart water and 1 tablespoon of bleach.