How to Roast Chile Peppers
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5
How to Roast Chile Peppers
Description
Roasting chile peppers under a broiler is an effective way to develop a smoky, charred flavor essential in many dishes. Selecting firm and meaty peppers ensures good texture after roasting. The chiles are pricked to allow steam to escape and placed evenly on a foil-lined tray. Under the broiler, they are carefully monitored and turned every few minutes to blister all sides evenly, achieving a deeply browned and blackened skin.
Once roasted, the peppers are enclosed in a plastic bag covered with a wet towel to trap steam and loosen the tough outer skins. After cooling, the skins are peeled off, and the stem and seeds removed unless the chiles are being prepared whole for stuffing, as in chile rellenos. This process yields soft, smoky chiles perfect for salsas, sauces, or direct use in recipes.
This roasting method can be adapted using other heat sources, such as a comal or grill, with similar flavor results. Roasted chiles can be stored frozen for up to a year, making this technique practical for preserving the smoky flavor beyond peak chile season.
Ingredients
- 4 green chile peppers Anaheim or Hatch
Instructions
- Preheat broiler.
- Select firm, meaty peppers without wrinkles. Rinse thoroughly to remove dust particles.
- Place peppers evenly in a single layer on a foil-lined cookie sheet. Pierce each chile with a knife.
- Place under broiler. Watch them closely as the skin will blister and turn black within minutes. Turn the peppers after 3 to 5 minutes to blister all sides evenly. When done, the pepper skins should be evenly blistered and mostly black.
- Place roasted peppers in a plastic bag, cover with a wet kitchen towel and when cool, peel off blackened skin. Tear open and pull out the seed pod and stem unless you are making chile rellenos. In which case you will simply remove the stem carefully along with the seeds, leaving the chile intact for stuffing.
Notes
- Select firm, meaty chiles without wrinkles for best roasting results.
- Roast evenly by turning peppers under the broiler every 3-5 minutes until blackened.
- Steam roasted chiles in a plastic bag with a damp towel to easily peel skins.
- Remove stem and seeds after peeling unless preparing for stuffed dishes like chile rellenos.
- Store roasted chiles frozen for up to a year and thaw in the refrigerator before use.
- Wearing gloves while handling roasted chiles can protect hands from irritation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 12 kcal
% Daily Value*
| Calories | 12kcal | 1% |
| Carbohydrates | 3g | 1% |
| Sodium | 150mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin C | 5mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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