Learn how to roast peppers and chilies in the oven or on a gas burner. Use this method for bell peppers, poblanos, anaheims, pasillas, and more!
There are as many ways to roast peppers as there are peppers to roast.
And once you’ve roasted peppers, there are so many delicious things to do with them!
I’ve listed three methods for roasting peppers in the recipe: Oven/broiler method, oven/roasting method, and open flame method. I think the oven broiler method works best, but it’s good to have options.
No matter which way you go, start with clean, dry peppers or chilies. See the recipe below for more detailed instructions, but here’s an overview.
- To roast the peppers under the oven broiler, heat the peppers under a broiler until the tops are blackened and blistered, about 5 minutes.
- To roast the peppers in the oven, bake in a 500-degree oven for 30 to 40 minutes, until the skins are blackened and blistered, turning occasionally to promote even roasting.
- To roast chilies over an open flame, prop chilies directly over an open gas flame. Using tongs, turn the chilies occasionally until all sides are blackened and blistered.
Once the peppers have cooled enough to be handled, you’ll need to rub off the skins.
I definitely recommend wearing gloves for this process, and if the skin doesn’t fall off easily, grab some dry paper towels and rub with those.
Depending on how you are going to use them, you may or may not want to keep the stems intact.
You can keep the peppers stored, covered, in the refrigerator for up to a week. Add them to sandwiches, soups, salads, and salsa!
Or stuff them with cheese and batter them with egg batter and call them Chile Relleno. Yum.
The Roasted Chili-Corn Salsa at Chipotle also uses roasted poblano peppers. This adds a bit of spice without overdoing it, ratcheting the salsa up to “medium heat.”
How to Roast Peppers
- 8 large peppers or chilies
- To roast the peppers under the oven broiler, arrange an oven rack 6 inches from the broiler and preheat on HIGH. Broil the peppers until the tops are blackened and blistered but not ash white, about 5 minutes. Turn the peppers every few minutes until all sides are blackened.
- To roast the peppers in the oven, preheat oven to 500 degrees. Line a baking sheet with aluminum foil for easy cleanup. Arrange the whole peppers in a single layer on the baking sheet. Bake for 30 to 40 minutes, until the skins are blackened and blistered but not ash white, turning occasionally to promote even roasting.
- To roast peppers over an open flame, turn a gas flame to HIGH. Arrange peppers directly over the flame. Using tongs, turn the peppers occasionally until all sides are blackened and blistered but not ash white.
- Transfer to a bowl and cover tightly with plastic wrap. Let stand until peppers are cool enough to handle, about 20 minutes.
- If stuffing the peppers, carefully rub off and discard the blackened skin, leaving the stem intact (I recommend where gloves).
- If chopping the peppers, remove and discard the stem and seeds. Cut the peppers into quarters lengthwise and chop.