From the farms of New Mexico straight to the hearts of Texans, we can’t get enough of this precious pepper.
Hot days and cool nights give this chile a flavor all its own. Stuffed or sautéed, fire-roasted or fried,
this versatile variety will give any dish a signature punch. Spice up south-of-the-border classics like
rellenos, salsas, and ceviches, but don’t be afraid of pushing your creative borders and use them in sweet
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No One Boasts a Better Roast
We know Hatch.
And Hatch knows peppers.
No one throws a Hatch chile party like Central Market. We were the first to bring these special peppers to
the Texas masses. And for the past 19 years, we’ve perfected our festival. We work with the same farmer in
the village of Hatch, New Mexico, every year to make sure our harvest produces only the biggest, most flavorful
peppers. Our in-store roasters have over 100 years of combined roasting experience. And no one brings you more
ways to love Hatch peppers than we do.
How do you know your Hatch chile is the one?
First, look for a bright green color – the brighter, the better.
Check the shape, too – the ideal pepper is symmetrical.
Then pick one up. The skin should be smooth, and when you give it a little squeeze, it should be firm.
It should also feel a bit heavy for its size (probably all that flavor it’s holding!).
True Hatch-heads roast their own.
Follow these simple steps to roast like a pro.
Step 1: Pick Your Roasting Method
Betty’s Broiler Method:
Preheat broiler. Place chiles under the broiler for 6-8 minutes or until the skin completely blackens and blisters.
The Cheater’s Range-Top Method:
Cover gas or electric burner with a layer of heavy wire mesh. Once the mesh is hot, place chiles on top.
Remove once skins have blackened and blistered entirely.
Comal Cowboy Method:
Heat a comal (the cast-iron griddle used to heat tortillas) or iron skillet. Place several chiles on it,
and turn until they completely blacken and blister.
Uncle Randy’s Method:
Place chiles on charcoal or gas grill about 5-6 inches above heat source. Remove once skins have
blackened and blistered – if there are green spots, the skin won’t come off.
Step 2: Don the Gloves
Once the chiles are blistered and black all over, place them in a plastic or paper bag
for about 10 minutes to steam. Put on a pair of rubber gloves (chile burns sting!), take the chiles out
of the bag, and remove the skins by running them under cool water and rubbing them gently. The skin should come right off.
Step 3: Save the Chiles!
If you’re not going to use the chiles right away, freeze them – remove the stems, membranes,
and seeds, put them in airtight freezer bags, and place them in the freezer.