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Hi.

Welcome to my blog. Front Range Fed is a blog about eating fresh, local food in and around Colorado's Front Range. Each week, I try new recipes, using as many local ingredients as possible. Join me as I discover the amazing things our local farms have to offer, and the delicious ways to enjoy them...one meal at a time. 

How To Roast Hatch Chiles

How To Roast Hatch Chiles

Hatch green chile peppers are best when roasted and can be used in all sorts of recipes, from salsas, sauces, chili recipes, and anything else you want to grace with a slightly smoky chili flavor.  Here’s a step-by-step guide for how to roast hatch chiles. 

How To Roast Hatch Chiles

Ok, so I’m probably a bit behind with this post, since hatch chile season is coming close to an end, but better late than never, right? Coming from Illinois, I don’t really remember seeing hatch chiles, which hail from the Hatch Valley in southern New Mexico, in abundance as they are here in Colorado. But walk into any grocery store in our neighborhood and there are buckets filled to the brim with these little suckers, promising to infuse amazing flavor to everything you add them to. I’ve found the best way to use hatch chiles is to roast them.

Roasting hatch chiles takes little more than a bit of time with this ingenious method.  You basically stick them in the oven until the skins have blistered, then pop them all in a ziplock bat and let the steam from the hot peppers do their magic.  The skin will peel right off after several minutes. After that, add them to chili, cornbread, sauces…you name it! Roasting the chiles gives them a slightly smoky flavor that gives a lot of depth to the dish you’re adding them to, and, in my opinion, is way better than the canned stuff. 

How To Roast Hatch Chile Peppers

Want to take advantage of the hatch chiles that are in abundance now, but don’t have anything to make with them at the moment? No problem. You can make a large batch of these at one time. They freeze great so just pop them in an air tight freezer bag and store until you need them. They’ll keep for about 3 months. 

How To Roast Hatch Chile Peppers

How To Roast Hatch Chiles

Ingredients

  • As many hatch chiles as you can reasonably fit on a baking sheet.

  • Large ziplock bag to use for steaming

     

Directions 

  1. Preheat your oven to 400 degrees.

  2. Line your baking sheet evenly with your hatch chiles.

  3. Roast the chiles for about 25-30 minutes, or until the skins have started blistering.

  4. Then remove them for the oven.

  5. Put the hatch chiles into a ziplock bag to steam them. Let rest on the counter for about 20 minutes

  6. Remove the chiles from the bag and carefully peel off the skins. They should come off pretty easily.

  7. Your hatch chiles are now ready to use in a recipe or you can freeze them for later.

 

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