If you’re a fan of bold, smoky flavors, Hatch chilies are about to become your new favorite ingredient.
These unique peppers, grown in the Hatch Valley of New Mexico, pack just the right amount of heat and flavor to elevate any dish.
Whether you’re looking for a hearty stew, a cheesy casserole, or even a spicy cocktail, there’s a Hatch chili recipe that’ll satisfy your cravings.
From classics like chile rellenos to unexpected hits like Hatch chili pizza, these 23 recipes will help you make the most of Hatch chili season!
Roasting Hatch Chiles: The Foundation of Flavor
Roasting hatch chiles is the key to unlocking their full flavor potential. The process enhances their natural sweetness, adds a smoky depth, and makes them easier to peel. Here’s how to roast hatch chiles to perfection:
- Roast: Start by placing the chiles on a baking sheet in a single layer. Position the sheet under the broiler, ensuring the chiles are about 4-6 inches from the heat source. Broil them until the skins are charred and blistered, turning the chiles occasionally to ensure even roasting. This usually takes about 10-15 minutes. Alternatively, you can roast them on a grill or directly over a gas flame for a more intense smoky flavor.
- Steam: After roasting, transfer the hot chiles into a plastic or paper bag and seal it tightly. Let them steam for about 10-15 minutes. This step helps loosen the skin, making it easier to peel. If you prefer, you can also place the chiles in a covered bowl instead of a bag.
- Peel and Seed: Once the chiles have steamed, carefully peel off the charred skin using your fingers or a knife. The skin should come off easily. After peeling, cut open the chiles and remove the seeds. You can leave some seeds if you prefer more heat, but removing them will make the chiles milder.
23 Amazing Hatch Chili Recipes
