When hatch chile peppers came to the local grocery store, I bought them up, roasted them, and then froze most of them for recipes throughout the year. When they only show up for one week in August, you can't dilly dally around! Here's the easy way to roast them (and it's similar for any pepper), and then I'll have recipes incorporating roasted hatch chiles soon!
Oven-Roasted Hatch Chile Peppers
Hatch Chiles (only one ingredient!)
Preheat the oven to 450 degrees.
Put the chiles on a baking sheet in a single layer, not touching. Bake for about 30-40 minutes, or until the skin of the peppers are blackened and all of the skin is wrinkled. I also flip the chiles over after about 20 minutes, but that's mostly because my oven doesn't cook evenly.
Take the roasted peppers out of the oven and immediately move to an airtight container. Let sit for at least 15 minutes, or until the skin can be pulled off easily. Take off the skin, stem, and seeds, and then use immediately, store in the fridge for a few days, or freeze.
