So, we’ve started seeing a pepper show up here on the East Coast that once-upon-a-time we could only find in the Southwestern U.S. – the Hatch Chile. Usually green, but sometimes found more ripe, these chiles have become all the rage over the past decade. Good marketing but, more importantly, a great chile pepper probably has a lot to do with it. Today, we are posting about Oven Roasted Hatch Chiles because, well, it was probably raining outside and we didn’t feel like getting ourselves or the grill wet.
If you’re lucky enough to find them in your neck of the woods we recommend picking some up. They are large like a poblano and medium to hot in spice, maybe like a jalapeno (although over the last few years we find store bought jalapenos to be quite mild at times – another rant for another day). Like any good chile pepper they roast, char, grill, smoke, or saute well. Use your imagination, even cut them up and eat them raw. Versatility is the name of the game. Learn more about them here.
Once cooked they can be applied to just about anything where you might desire a little heat and flavor. Whatever your method, charring them will provide a depth of flavor that is just delightful. This one is quick and easy so let’s get started.
Preparation: Oven Roasted Hatch Chiles
Preheat the oven to 425°F. Toss the peppers in a mixing bowl with oil and a few grinds or pinches of salt. Lay peppers flat on a parchment paper lined sheet pan, leaving space in between. Cook for 15 minutes, then remove from oven and flip. Cook for another 10 – 15 minutes and remove (skin should be blistered in a lot of places but not completely black nor seemingly unblemished).
Then, place the peppers back in the mixing bowl and cover with foil for several minutes. Remove and let cool. The skin should be of a papery texture. Simply peel the skin and use the peppers or store for later use. That’s it! We made a salsa with these (coming soon!) that was just exquisite.
Equipment: Oven Roasted Hatch Chiles
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Simple kitchen essentials were used to make this recipe. We used a parchment paper lined sheet pan and a mixing bowl to toss the hatch chiles in the oil and salt. Nothing Earth shattering here but if you need to update or acquire these kitchen essentials here are some simple recommendations (affiliate links):
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Oven Roasted Hatch Chiles
Equipment
- Mixing Bowl
- Sheet Pan
Ingredients
- 6 – 10 Hatch Chile Peppers Can be any amount if working in batches and applicable to other large chiles.
- 2 – 3 tbsp. Extra Virgin Olive Oil
- Salt A few turns of a grinder across the batch.
Instructions
- Preheat oven to 425°F. Toss peppers in a mixing bowl with oil and a few grinds or pinches of salt. Lay peppers flat on a parchment paper lined sheet pan, leaving space in between. Cook for 15 minutes, then remove from oven and flip. Cook for another 10 – 15 minutes and remove (skin should be blistered in a lot of places but not completely black nor seemingly unblemished).
- Place peppers back in the mixing bowl and cover with foil for several minutes. Remove and let cool. The skin should be of a papery texture. Simply peel the skin and use the peppers or store for later use.
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