If you want to store them for later however, it’s better to pack them away WITH the skin. If you’re using the roasted hatch chile right away, then peel them. The roasted hatch chiles should be covered (with foil, plastic wrap or a plate) while hot, this is to let them steam which makes peeling a lot easier. You can ditch the oil even if you’re roasting them in the oven, but I prefer to lightly coat them with some oil when I roast them in the oven. If you’re using an open flame to roast, do NOT coat the chile peppers with oil. Pat dry the chile peppers before roasting. It’s super easy, works really well, and the flavors are amazing! You can roast hatch chile over an open flame for that nice charred flavor too. So I decided to roast hatch chile on my own at home and then store in the freezer for whenever and whatever I wanted them for. But when I saw that roasted hatch chiles were being sold for a whole dollar more per pound, I knew that wasn’t right. Hatch chiles were on sale at our local grocery store a couple of weeks ago at 98c per pound which was a pretty good deal that I didn’t want to pass up on. So the best way to make sure you can enjoy them throughout the year is to roast hatch chile and peel them and then store in the fridge/freezer. Hatch chiles are planted around April and then harvested in late summer, and then they are gone for another year. So when hatch chile season rolled around this year, I made sure to stock up on them while they were still around and on sale.
Originating from the Hatch valley region of New Mexico, these chile peppers are grown in a fairly unique habitat that contributes to their somewhat distinct flavor. There’s a long list of different varieties of chile peppers but they all have that one thing in common – capsaicin the active ingredient that produces the heat.īut for a very brief period every August and September, another type of chile pepper makes an appearance in grocery stores across North America – Hatch chile! Also called New Mexico chile, hatch chiles are simply one of several varieties of chile peppers grown in New Mexico. I grew up eating chile peppers of all kind – serrano, jalapeno, banana pepper, anaheim pepper, poblano peppers, and even some without distinct names, red and green ones that simply grew in our backyard or someone else’s.
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