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Hatch Chile Confit | She Paused 4 Thought

Hatch Chile Confit

Hatch Chile Confit offers a balance of heat and sweetness that is a perfect condiment for your cheese platter, meat or fish dish, pasta, eggs and more.

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Author adapted from Susan Herrmann Loomis


  • ½ cup 125ml extra-virgin olive oil
  • 1-1/2 pounds 750g mild Hatch Chile peppers trimmed, seeds and white pith removed, and diced
  • pinch fine sea salt


  1. Place the olive oil in a heavy-bottomed pan with sides that are at least 2-inches (5m) high, over medium-low heat.
  2. Add the peppers and stir, then season lightly with salt.
  3. When the peppers begin to sizzle, stir them and reduce the heat to low. Cover the peppers.

  4. Cook the peppers, stirring regularly so they don't stick, until they are olive green and completely tender through, which will take about 1 hour. Taste and give them more time if necessary.