• Rinse the Hatch chiles thoroughly under cold water and pat them dry with a paper towel. You can leave the stems intact; they add flavor and make the chiles easier to handle.

How to Roast Hatch Chiles on the Grill

• Start by preheating your propane grill to medium-high heat. You want the grill to be hot enough to char the chiles but not so hot that they burn too quickly.
• Place the chiles directly on the grill grates, making sure they are evenly spaced and not overcrowded. The goal is to allow each chile to roast properly.
• Roast the chiles for about 5-7 minutes on one side. You will notice the skin blistering and charring. Use tongs to flip the chiles and roast the other side for an additional 5-7 minutes. The total roasting time will depend on your grill’s heat, so monitor the chiles closely.

How to Roast Hatch Chiles in the Oven

•  Preheat your oven to the “Broil” setting. You want the broiler to be on, which generates high, direct heat from the top.
• Cover a baking sheet with aluminum foil. This will make cleanup easier and prevent the chiles from sticking to the pan.
• Lay the chiles on the baking sheet, ensuring they are evenly spaced and not overcrowded. The chiles should be placed about 4-6 inches below the broiler.
• Place the baking sheet with the chiles in the oven under the broiler. Roast the chiles for about 5-7 minutes on one side. You’ll notice the skin blistering and charring. Use oven-safe gloves or kitchen tongs to carefully flip the chiles and roast the other side for an additional 5-7 minutes. The total roasting time will depend on your oven’s broiler heat, so keep a close eye on the chiles.

How to Roast Hatch Chiles on the Stove

• Turn on your gas stove burners to a medium-high flame. You’ll roast the chiles directly over the open flame, so ensure good ventilation.
• Using tongs, carefully place the chiles directly on the burner grates. Make sure the chiles are evenly spaced and not too crowded.
• As the chiles roast, you’ll notice the skin blistering and charring. Use tongs to turn the chiles to ensure even roasting. Roast each side for about 5-7 minutes or until the skin is well-charred. The total roasting time will depend on the size and heat of your chiles.
• After roasting, transfer the hot chiles to a baking sheet lined with aluminum foil. This step is essential to catch any drips and ensure the chiles don’t stick to the counter.

Steaming and Peeling Hatch Chiles

• Once your chiles are roasted, transfer them to a plastic bag or wrap them in plastic wrap. Allow them to steam for about 10-15 minutes.
• Once the chiles have steamed and are cool enough to handle, gently peel away the charred skin, starting at the stem end.
• Once they have been peeled and deseeded the roasted Hatch chiles are ready to use in your favorite recipes.