Hacking Hatch Chile Season Like a Pro - Market Street
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Hacking Hatch Chile Season

Hacking Hatch Chile Season

Hacking Hatch Chile Season

Step One: Pick Your Peppers

Are your chiles…

Bright Green?

Smooth?

Symmetrical?

Feeling Dense?

Mature?

Fresh?

Hot tipThe flatter the chile, the easier it will be to roast evenly.
Step Two: Rip, Rumble and Roast

If You Opted for an Oven or Broiler Method…

Toss those green beauties on a cookie sheet and place them in a hot oven or broiler for 6 to 8 minutes, or until the skin blisters away from the flesh of the chile.

If You’re Rolling with a Range-Top Method…

Cover a gas or electric burner with a layer of heavy wire mesh and place chiles on top, removing once the skin looks blistered and delicious.

If You’re Open to an Outdoor Grilling Method…

Place chiles on a charcoal or gas grill for 5 to 6 minutes, about an inch above the main heat source. When the skin is blistered and crackling, your work is done.

If You’re Committed to the Comal Method…

Are you a Hatch chile purist? No problem. Place several chiles on a hot comal, turning them as they reach their blackened destiny. (Psst! A comal is a pan used to make authentic tortillas.)

Hungry for a Hands-Free Method?

We’ll roast ‘em for you in-store. It’s absolutely free (and even more fun).

hatch chile pepper
Step 3: Prep Your Pepps for Greatness
  1. Using tongs, place roasted chiles in a plastic bag and seal.
  2. Let sit for 10 minutes or until cool.
  3. Carefully remove the peppers from the bag and run under cool water. The skins will easily peel off.
Hot tipHave too many chiles? There’s no such thing.
Toss your whole or diced peppers in a sealed plastic bag and place them in the freezer to enjoy fresh, fiery flavor year round.
Hatch is Crackin'

What are you waiting for? Join the party by shopping fresh or roasted Hatch green chiles online or at your Market Street store.