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!
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.