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Home » Cook » Ingredients and How-To's » How to Oven Roast Hatch Chile Peppers

How to Oven Roast Hatch Chile Peppers

May contain affiliate links or sponsored content. Please see my privacy policy and affiliate disclosure.

Originally published on September 20, 2021. Last updated on September 23, 2021

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Learn how to oven roast green chile peppers to throw a whole lot of flavor and a little bit of heat into your meals. Hatch green chile peppers have a short season from late summer to early autumn, and are perfect for preserving. Literally get them while they’re hot and enjoy them all year round!

Roasted green chile peppers in a square dish, surrounded by olive green fabric, with a top banner that reads "how to oven roast green chile peppers."

Hatch Chile Peppers for Roasting

Oven roasted green chile peppers, or hatch peppers as they are commonly known, taste super flavorful!

Hatch peppers are perfect for buying in bulk to roast and preserve, and can be used throughout the year.

This recipe has only one ingredient: chile peppers! Roasting these in-season peppers is a great project to take on during the transition from summer to fall.

Hatch chile peppers come from the Hatch Valley of New Mexico and are known for their depth of flavor. While they do have some heat to them, it’s about 1/3 the amount of spice as a jalapeño pepper.

They add a delicious and flavorful kick to any dish you want to add them to, and can be used in a variety of foods from savory to sweet!

Green chile peppers are truly more flavor than spice, which is exactly why I adore them. They’re great for stirring into just about any family meal, adding flavor without over-spicing a dish.

These oven roasted Hatch peppers are loved by adults and kids alike here at my house!

Fresh green hatch chile peppers laid in a single layer in varying directions on an olive green cloth.

Oven Roasted Green Chile Peppers Recipe

This oven roasting method is one I find simple and accessible for almost anyone to do, however there are other methods available to roast your chile peppers if you are interested.

Here, find methods for grilling or stovetop roasting green chiles.

You can use any green chile from New Mexico for this recipe, but Hatch is the most common variety. Many other types of peppers will also work such as anaheim, poblano, banana peppers, or even bell peppers.

Fresh green chile peppers piled in a basket held by two hands, with an olive green cloth.

Roast the Green Chile Peppers

Place the peppers in a single layer on a sheet pan.

Fresh green chile peppers in a single layer on a sheet pan.

Roast in an oven preheated to 450° for 5-8 minutes or until the skin has started to brown.

Then flip peppers and roast them again for 5-8 minutes more or until the skins are charred brown all over.

Steam and Peel the Peppers

Place the roasted green chile peppers into a container with a lid (or a zip top bag will work just as well) to steam for 15-20 minutes. This helps to release the skin.

A pile of roasted hatch peppers with charred brown skin in a baking pan.

Wearing gloves, peel the skin off of the peppers. Gloves are recommended because the peppers have some spice to them which can burn the skin (some people are more sensitive to it than others).

The skin should come off fairly easily, but if you have trouble you can put the peppers under running water while you peel.

Then the peppers are ready to use!

Use or Freeze the Green Chile

After the chile peppers have been roasted and the skins removed they should be stored in the refrigerator, either whole or chopped. They can also be frozen for later use.

I personally love having these green chile peppers on hand and available to use in some of my favorite recipes such as enchiladas, tacos, burritos, chili, or to add a kick to mac and cheese night.

I even found a recipe for green chile jam that sounds amazing!

Roasted hatch peppers have a very versatile flavor and can be used in a wide range of dishes, so you can get creative with these flavor forward peppers.

Angled side view of whole roasted green chile peppers in a square roasting dish, with an olive green cloth in the background.

More Pepper Recipes

Here are more ways to prepare and preserve your peppers!

  • Quick Refrigerator Pickled Pepperoncini Peppers
  • How to Dehydrate Peppers for Food Storage
  • Fermented Jalapeño Hot Sauce
  • Fermented Pepperoncini Hot Sauce
  • How to Make Fermented Hot Sauce
  • Fermented Chili Paste
Angled side view of whole roasted green Chile peppers in a square roasting dish, with an olive green cloth in the background.
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5 from 1 vote

Oven Roasted Hatch Chile Peppers

Learn how to oven roast green chile peppers to throw a whole lot of flavor and a little bit of heat into your meals. Hatch green chile peppers have a short season from late summer to early autumn, and are perfect for preserving. Literally get them while they're hot and enjoy them all year round!
Course Condiment, Side Dish
Cuisine American, Mexican
Prep Time 10 minutes
Cook Time 10 minutes
Steam and Peel 40 minutes
Total Time 1 hour
Servings 12 servings
Calories 31kcal
Author Colleen @ Grow Forage Cook Ferment

Equipment

  • Baking Sheet
  • Rubber Gloves
  • Container with Lid

Ingredients

US Customary - Metric
  • 2-3 pounds Hatch chile peppers or other chile peppers

Instructions

  • Preheat the oven to 450°F.
  • Place the chile peppers in a single layer on a sheet pan.
  • Roast for 5-8 minutes or until the skins of the peppers begin to brown.
  • Flip the peppers and roast 5-8 minutes or until the skins of the peppers are charred brown all over.
  • Place the chile peppers in a container with a lid, or in a sealed zip top bag, and let it steam for 15-20 minutes so the skins will release easily.
  • Wearing gloves, peel the skins off of the chile peppers.
  • Store the peppers in the refrigerator or freeze for later use. They can be kept whole or chopped.

Notes

  • You can use any green chile from New Mexico for this recipe, but Hatch is the most common variety. Many other types of peppers will also work such as anaheim, poblano, banana peppers, or even bell peppers.
  • Gloves are recommended when peeling because Hatch peppers have some spice to them which can burn the skin (some people are more sensitive to it than others).
  • The skin should come off fairly easily, but if you have trouble you can put the peppers under running water while you peel.
  • After the chile peppers have been roasted and the skins removed they should be stored in the refrigerator, either whole or chopped. They can also be frozen for later use.

Nutrition

Serving: 3ounces | Calories: 31kcal | Sodium: 378mg
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Previous Post: « Roasted Cherry Tomato Sauce: Quick and Easy Recipe for Summer
Next Post: Fermented Jalapeño Honey »

Reader Interactions

Comments

  1. Michelle says

    September 20, 2022 at 10:24 pm

    Our family has grown & roasted green chili for more than 4 generations.
    One tip we live by is, upon removal from oven while still in the pan, place a wet dish towel over the chili for the steaming process. Leave for 10-15 minutes. Peeling is then so much easier! Then place in air tight container to store.

    Reply
    • Grow Forage Cook Ferment says

      September 26, 2022 at 8:28 am

      Great tip, Michelle. Thanks for sharing!

      Reply
  2. Mary slanker says

    August 23, 2022 at 1:59 am

    Wow!!! I’ll definitely follow this guide.

    Reply

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