Roasting Hatch Green Chile:

Unleashing the New Mexico Flavor

In New Mexico, chile isn’t just a vegetable, it’s a cultural icon. Its smoky aroma and vibrant heat permeate everything from breakfast burritos to celebratory stews. Mastering the art of roasting Hatch green chile unlocks a world of culinary possibilities. This guide equips you with three methods to achieve perfectly charred and flavorful chile, whether you’re a seasoned grill master or a kitchen novice.

How to Roast Hatch Chile

Method 1: Barbecue Bliss

  1. Fire it Up: Preheat your grill to high heat, around 450°F (232°C).
  2. Char the Chiles: Place the Hatch chiles directly on the grill grates, leaving space between them. Rotate frequently with tongs until the skin blackens and blisters on all sides. This takes about 5-7 minutes per side.
  3. Seal the Deal: Transfer the roasted chiles to a large heat-resistant bowl or paper bag. Cover tightly and let them steam for 15-20 minutes. This loosens the skin for easy peeling.

Method 2: Broiler Magic

  1. Heat Up High: Preheat your oven broiler to high, around 500°F (260°C). Line a baking sheet with aluminum foil for easy cleanup.
  2. Blister and Blacken: Place the chiles on the baking sheet in a single layer. Broil for 3-5 minutes per side, turning once, until the skin is charred and blistered.
  3. Steam Power: Just like the grill method, transfer the roasted chiles to a covered heat-resistant bowl or paper bag and let them steam for 15-20 minutes.

Method 3: Blowtorch Artistry

  1. Steady Flame: Light your handheld blowtorch and adjust the flame to a medium intensity.
  2. Blacken with Care: Hold a chile with tongs and blacken the skin evenly, turning frequently, until blistered and charred. Be careful not to burn the flesh.
  3. Steaming Secrets: As with the other methods, transfer the roasted chiles to a covered heat-resistant bowl or paper bag and let them steam for 15-20 minutes.

What to cook with your fresh roaster chile?

First things first, grab a tortilla, a little butter, some garlic salt, and your favorite cheese. Take the stem and core out of the chile, and give it a little shake over the trash to get rid of some seeds. Put it on a tortills with a little butter and sprinkle some garlic salt on it. Then put a layer of cheese on top. If you used your oven and it is still warm throw this chile cheese tortilla in there and let it warm up. If not, put it to 350 and put it in. Within 5 to 10 minutes, the cheese should be melted, dig in. This is a favorite snack for many New Mexicans, and something I often do when I’m bagging my fresh roasted chile. For more ideas, check out this recipes section for other ways to cook Hatch chile!

How to roast chile like a pro

In case you don’t know this about me, I roast more chile than almost anyone. I have some heavy duty equipment for roasting in my hometown of Albuquerque, New Mexico. In case you are interested in roasting chile professionally, be sure to check out my article about roasting with a barrel roaster! These big roasters can roast up to 20 kg or nearly 50 lbs in one go. Typically we just use them for one 40 lb sack of chile at a time, but occasionally do more.