September 2, 2013 | Posted in:Cooking
Freshfields Farms has them, The Fresh Market does too. Hatch Chiles, the pepper from New Mexico with a cult-like following of devotees. I have several friends that have the tasty chiles shipped frozen from New Mexico, others who enjoy the spoils of family visiting from the area. While some people are happy seeking out the Hatch branded jarred or canned chiles around town, for real chile heads, only freshly roasted Hatch chiles will do.
Roasting is key. You can fire up your grill, roast them on the open flame of a gas stove or under the broiler in your oven. I opted for broiling in the oven, which was very simple.
Hatch Chiles ready for roasting.
Oven Roasted Hatch Chiles
Ingredients:
Washed and Dried, Stem-on Hatch Chiles
Preparation:
Preheat broiler to 450 degrees. Place chiles on a parchment lined sheet pan in a single layer. Cook chiles for 8-10 minutes on one side, until blistered and charred. Don’t worry about the charred skins, as they are removed before eating. Remove sheet pan from oven and flip chiles over to the non charred side. Cook an additional 8-10 minutes until charred and blistered on the other side.
Remove chiles from sheet pan, placing in bowl or baking dish. It’s ok to stack and pile the chiles on each other. Cover the bowl or baking dish with foil or plastic wrap. Covering chiles allows for steam to build up, which separates the pepper from the skin and makes peeling the pepper very easy.
Steaming the chiles after roasting allows for very easy removal of skins.
When the chiles are cooled and easy to handle, don some plastic gloves (you’ll thank me) to peel the skins. Then remove the stem and seeds from the peppers. Do not rinse the seeds off of the peppers, as you want to retain any charred taste and juices from the peppers.
Chop the peppers and use immediately or portion into zip top bags for freezing.
Hatch Chiles are delicious additions to scrambled eggs.
Lisa Wilk
Hello, I'm Lisa Wilk! I'm a freelance food, wine and travel writer, photographer and presenter based out of Orlando, FL. While covering local restaurants and food events in the #1 tourist destination in the US, I find endless cooking inspiration when dining out. You'll often find me in the kitchen putting my own spin on those elevated chef creations to enjoy at home and when entertaining. I have a love and enthusiasm for wine, wine education and wine pairing. Find me about town teaching and demystifying wine as part of the popular @TheTastyTrio in the popular Wine, Cheese and Chocolate Perfectly Paired program series I've co-developed. Taste, Cook and Sip along with me on Twitter and Instagram at @TasteCookSip and @WineChix! Cheers!
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