How to Roast Hatch Chile in the Oven

Don't forget to wear gloves when you work with chiles because otherwise you'll have jalapeno hands like I do for days. Recipe courtesy of Dini from the Flavor Blender. Serving size is estimated.

• Ready In: 25 mins
• Serves: 8

Ingredients

• 4 -8  hatch chili peppers, washed and dried
•  olive oil, to taste
•  salt, to taste

Directions

1. I did two pans of this because I made pork stuffed hatch chiles. The recipe is listed for a pan.
2. Preheat broiler to 425. Line a baking tray with foil. (I didn't mess with the foil, and my pans were fine).
3. Lightly coat hatch chile peppers with olive oil, a sprinkle of salt, and place them on the baking tray in a single layer.
4. Place the baking tray in the upper third of your oven, and roast for about 10 minutes, until the chile peppers start to blister and blacken.
5. Using tongs, turn the chile peppersover to roast on the other side for another 10 to 15 minutes.
6. When the chile pepper skins have blistered and blackened, remove from the oven.
7. Place the roasted hatch chile peppers in a bowl (while hot), and cover with foil or plastic wrap and let the chile steam.
8. If you're using the chile right away, go ahead and peel them when they're cool enough to handle and use right away.
9. If storing, place the cooled chile in vacuum bags and vacuum seal them. I store about 3 to 4 chile peppers in one bag to batch freeze them. Store in the freezer until neededd. Thaw them out in the fridge overnight.