Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
August 11 2025
Hatch Green Chilies - Roasted
Image From foodnetwork.com
1 pound Hatch chile peppers- Washed and dried
Any neutral oil you can also use olive oil or avocado oil
Salt
Preheat the broiler to 425°F. Line a baking tray with foil.
Lightly coat the Hatch chile peppers with olive oil and a sprinkle of salt, and place them on the baking tray in a single layer. DO NOT overcrowd the pan.
Place the baking tray in the upper third of your oven, and roast for about 10 minutes, until the chile peppers start to blister and blacken.
Using tongs, turn the chile peppers over to roast on the other side for another 10 - 15 minutes.
When the chile pepper skins have blistered and blackened, remove from the oven.
Place the roasted Hatch chile peppers in a bowl (while hot), and cover with foil or plastic wrap and let the chile steam.
Peel them (when they're cool enough to handle).
If storing, place the cooled chiles in vacuum bags and vacuum seal them. Store about 3 - 4 chile peppers in one bag to batch freeze them. Store in the freezer until needed. Thaw out in the fridge overnight when you're ready to use them.