Fresh chile → a finished batch

How to Roast
Hatch Green Chile

Roast the pods until the skins blister and blacken. Cover them for 5 to 10 minutes, then peel when they're cool enough to handle.

Get ready

Fresh chile, roasting tray, tongs, covered bowl and mitts ready for roasting

Set up before the heat goes on.

Wash and dry the pods. Cut a small slit along one side so steam can escape. Have tongs, heat-safe gloves and a covered, heat-safe bowl or pan ready. Wear food-safe gloves for peeling.

Ready to roast ↓

Roast the pods

Choose the equipment you have. Oven broiler is shown first.

Oven broiler

Indoor roasting · about 6 to 12 minutes

  1. Set the broiler to high and preheat. Use a broiler-safe pan; check your oven instructions for rack position.
  2. Lay the washed, dry chiles in one layer with space between them.
  3. Broil until the skin blisters, then turn with tongs and blister the other side. Watch closely; broilers vary.
  4. Move the hot chile straight to a covered, heat-safe bowl or pan.

Gas grill

Outdoor roasting · about 6 to 10 minutes

  1. Preheat the grill to high heat.
  2. Lay chiles in one layer with space between them.
  3. Turn often with tongs until most of the skin is blistered and blackened. Move pods away from flare-ups.
  4. Cover the hot chile right away to steam.

Charcoal grill

Outdoor roasting · about 6 to 10 minutes

  1. Let the coals burn down to a hot, even bed. Spread them and heat the grate.
  2. Lay chiles in one layer. Turn and rotate them as needed for hot spots.
  3. When most of the skin is blistered and blackened, move the chile into a covered, heat-safe bowl or pan.

Stovetop gas flame

A few pods · about 6 to 8 minutes

  1. Use a gas burner with good ventilation. Keep towels and other flammable items away.
  2. Place a pod over the flame on a heat-safe rack. Use tongs to turn it often.
  3. Once the skin blisters all over, move it into a covered, heat-safe bowl or pan.

Propane chile roaster

Large batches · follow your equipment guide

  1. Use the roaster outdoors on level ground, away from anything flammable. Follow its setup, fuel and load instructions.
  2. Turn the drum so the pods tumble through the heat. Watch the skin rather than a fixed timer.
  3. Once blistered, unload into a heat-safe covered container to steam.

Air fryer

Small batches · about 7 to 15 minutes

  1. Follow your model’s heat and preheat instructions. About 400°F is a starting point; models vary.
  2. Keep chiles in one layer. Do not stack them or block airflow.
  3. Cook until the skin blisters or browns, turning if needed. Models and batch sizes vary.
  4. Move into a covered, heat-safe bowl or pan to steam.

Microwave

Softens the skin · about 7 to 8 minutes

  1. Use manufacturer-approved microwave-safe cookware with a vented cover. Never seal it airtight.
  2. Microwave until the chile softens. Timing depends on wattage and batch size.
  3. Let it stand briefly, then open the cover away from your face and wait until safe to handle. Peel loose skin. This method does not give you grill char.
See it happen · 4-minute roasting demonstration
Watch the roasting demonstration on YouTube

Watch the Hatch Chile Store's demonstration. Look for blistered skin on most of the pod and turn it so all sides reach the heat. Watch on YouTube

Cover, peel and cool

  1. Cover while hot

    Move the chile into a heat-safe bowl or pan and cover it. Let it steam for 5 to 10 minutes. Keep your face clear when you lift the cover.

  2. Peel when safe to handle

    Wear gloves and pull away the loose skins. Let the chile cool enough to touch; a timer alone does not tell you it is safe. Remove stems, seeds and ribs as needed.

    Gloved hands lifting loose, blistered skin from a roasted chile pod

  3. Cool, then pack

    Cool promptly in shallow containers. Refrigerate within 2 hours, or 1 hour when it is above 90°F. Use refrigerated chile within 3 to 4 days. Chill before packing for the freezer.

    For the freezer, pack meal-size portions, press out air and freeze flat. Label the date and heat level so the right batch is easy to find.

Roasting questions

Why is the skin hard to peel?

It may need more blistering or a covered rest. Roast any unblistered spots a little longer, then cover the hot chile for 5 to 10 minutes. Let it cool enough to handle before peeling.

Do I need oil?

You do not need oil to blister chile over a grill or flame. For a broiler or air fryer, follow the equipment instructions and keep the goal the same: loosen the skin without cooking the flesh until mushy.

How can I make it milder?

Remove the ribs or veins for less heat. Remove seeds for texture. Start with a heat level you enjoy.

Can I keep the pods whole?

Yes. Peel gently and leave them whole for stuffing or rellenos. Slice them for burgers, or chop them for stew, queso and eggs.

How long does home-roasted chile keep?

Keep it in the fridge at 40°F or below and use it within 3 to 4 days. For longer storage, chill it promptly, pack meal-size portions in freezer bags and freeze. Label each bag with the date and heat level.

Fresh chile careChoose your heatCook with frozen chile

Roast your own, or start with ours

Fresh Hatch Green Chile

Fresh Hatch Green Chile

Choose your heat level and roast a batch at home.

Shop Fresh Chile
Roasted Hatch Chile (Frozen)

Roasted Hatch Chile (Frozen)

Flame-roasted, partially peeled and flash-frozen. Choose whole or chopped in 1 lb bags.

Shop Roasted Chile

Roasting and cooling: NMSU, Processing Fresh Chile Peppers and USDA, Leftovers and Food Safety.