Oven Roasted Hatch Chiles
These coveted peppers are only available for a short time and are fantastic roasted and so versatile!
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.