Learn how to roast chili peppers several different ways, including roasting peppers in the oven, over direct flame, and on the grill. Let's get roasting peppers.
Roasting Chili Peppers - How to Roast Chili Peppers
Roasting chili peppers allows you to easily remove the outer chili pepper skin and also alters the flavor of the pepper.
Roasted chili peppers are delicious and soft, and also perfect for making stuffed pepper recipes. Traditional ways to roast peppers include roasting over an open fire, broiling, baking or grilling.
Basically, you apply a heat source, wait for the chili pepper skins to blacken, char, and loosen, then peel. The hotter the heat source, the more you will affect the actual meat of the pepper, so beware of applying too high of heat.
How to Roast Chili Peppers on a Gas Stove with Open Flame
First, produce a HIGH FLAME.
Place the chili pepper directly over the flame. Allow skin to blacken and bubble up. It will start to do so in about 2-3 minutes.
Flip the chili pepper and blacken both sides. Do not allow to catch fire.
Add chili pepper to a plastic baggie and seal. Allow to steam in the baggie about 5 minutes to loosen the skin.
Remove pepper from baggie and peel off the skin. A towel will help, or a fork. Discard the skin.
Cook the roasted peppers into any recipe you wish!
NOTE: You can adapt this recipe to the grill by heating the grill to HIGH heat, and roasting the peppers the same way over the heated grill. Again, the chili pepper skin will blacken and blister. From there, move onto step #4 and continue onward!
How to Roast Chili Peppers on the Grill
Produce a HIGH FLAME.
Place the chili pepper directly onto the lightly oiled grates. Allow skin to blacken and bubble up. It will do so in about 2-3 minute.
Flip the chili pepper and blacken both sides.
Add chili pepper to a plastic baggie and seal. Allow to steam in the baggie about 5 minutes to loosen the skin.
Remove pepper from baggie and peel off the skin. A towel will help, or a fork. Discard the skin.
Cook the roasted peppers into any recipe you wish!
Another way I do it, without the baggie, is to wrap the peppers in paper towels. The skins will still loosen and you can use the paper towels to rub off the skin. Don't over rub, as you'll remove too much of the overall smoky flavor.
How to Roast Chili Peppers in the Oven
Set the oven temp to 400 degrees F.
Place whole chili peppers on a lightly oiled baking sheet in the center of the oven and bake 20-30 minutes, or until skins are thoroughly blackened, flipping occasionally to achieve even charring and roasting.
Remove peppers from heat.
Add the charred chili pepper to a plastic baggie and seal, or to a bowl and cover. Allow to steam in the baggie about 10 minutes to loosen the skin.
When the skins are loosened and the chilies are cool enough to handle, peel off the skins. A towel will help, or a fork. Discard the skin.
Cook the roasted peppers into any recipe you wish!
How to Roast Chili Peppers in the Broiler
Set the oven to broil.
Place whole chili peppers on a lightly oiled baking sheet 6 inches from the broiler flame, and broil about 5-10 minutes, or until skins are thoroughly blackened, flipping every couple minutes.
Remove peppers from heat.
Add the charred chili pepper to a plastic baggie and seal, or to a bowl and cover. Allow to steam in the baggie about 10 minutes to loosen the skin.
When the skins are loosened and the peppers are cool enough to handle, peel off the skins. A towel will help, or a fork. Discard the skin.
Cook the roasted peppers into any recipe you wish!
Other Ways to Roast Chili Peppers
If you have an electric stove top and are unable to use an open flame, and also do not have access to an oven, try pan cooking the chili peppers, skin sides down, in a hot skillet or pan until the skins char and loosen from the pepper flesh.
Then let them steam in a baggie or paper bag to loosen the skins further enough to peel away.
Related Chili Pepper Roasting/Cooking Tips
Here is a video on how to roast chili peppers in the oven with the broiler method.
How to Roast Peppers (Roasting Chili Peppers) - Recipe Method
Ingredients
- 8 large chili peppers (bell peppers, poblano peppers, or any type of pepper)
Instructions
- To roast the peppers over an open flame, turn a gas flame to HIGH. Set the peppers directly over the flame. Turn the peppers occasionally with tongs until all sides are blackened and blistered. Do not let them burn or turn white
- To roast the peppers in the oven, preheat oven to 400 degrees or set it to broil. Set the peppers onto a baking sheet (aluminum foil will make for easy cleanup), and bake for 20-30 minutes, until the skins are blackened and blistered, turning occasionally to evenly roast the peppers.
- To roast the peppers in the oven broiler, set your oven to broil. Set the peppers onto a baking sheet (aluminum foil will make for easy cleanup), skin sides up, and broil for 5-10 minutes, until the skins are blackened and blistered, turning every few minutes to evenly roast the peppers.
- To roast the peppers on the grill, produce a HIGH FLAME on your grill. Place the chili pepper directly onto the lightly oiled grates. Allow skin to blacken and bubble up. It will do so in about 2-3 minutes. Flip the chili pepper and blacken both sides to evenly roast the peppers.
- Allow the peppers to cool enough to handle. Transfer them to a bowl and cover them with plastic or a paper towel, or place them into baggies or paper bags to let the skins steam and loosen.
- If using for stuffing, carefully peel away or rub off and discard the charred skins. Otherwise, simply peel, stem and seed, then chop and use as needed.
Video
Nutrition Information
Deborah says
I got a bag of 'medium' (lm assuming med.heat) Hatch chilies -all green - at TJs. I plan to roast as described above but wonder do you have any suggestions for storing once roasted? Id like to have them for winter cooking. Thanks!
Mike Hultquist says
Deborah, I freeze my roasted peppers. I have a post on that here: https://www.chilipeppermadness.com/preserving-chili-peppers/freezing-roasted-chili-peppers/ -- Enjoy!
Marie H says
Has this been done with green cayenne peppers? Perhaps also without removing the skins? They were breaking the drought stressed branches, so figured I needed to get them off those weaker areas. Pounds of green cayennes. Now I'm reading the basic preservation non-dehydrator method for all peppers is blanching or roasting, before chopping and canning. (My freezers are FULL.)
Idea was to slit open, remove seeds, then either dice and roast in cast iron (like Shishitos)? Or leave mostly whole, roast, and if necessary peel skins? I love the blackened skins on Shishitos, which are otherwise very boring peppers. Hoped to retain or acquire that effect on these peppers that I worry could be bitter/lacking in flavor (no rain).
I'm not brave enough to eat one beforehand though, to test raw flavor, also because of no rain. Ha. I'll dehydrate them if I'll ruin any chance at good flavor, experimenting this way, but I keep sniffing them and thinking of winter enchiladas, with more powerful flavor than the usual tame canned green chilies.
Mike Hultquist says
Marie, yes, though adjust your roasting time so as not to burn them.
Josie L Magistro says
Hi there! I have also found another way to roast your peppers on an electric stove. Believe it or not, it works! Just turn on the burners (heating elements). I use medium heat because it cooks quickly if too high. Just place peppers directly on the element and flip to scorch all sides. Vola'! Just like on the grill! Easy to peel too! I use this method in the winter mostly. This method helps keep the peppers a little bit firmer than the stove way. Try it!
Mike Hultquist says
I saw someone do this recently, actually. Yes, it works. It really chars them FAST, though. I would prefer flame for more even cooking, but still works if that's all you got! Thanks for sharing, Josie!
Carol says
I am growing Hatch Chiles right now. What is the best recipe to can them, once I have roasted them?
Mike Hultquist says
Carol, I have information you can start with here: https://www.chilipeppermadness.com/preserving-chili-peppers/canning-or-jarring-chili-peppers/
Kathryn Cuming says
IT doesn't say WHY we should remove the skin. Could someone explain that, please?
Michael Hultquist - Chili Pepper Madness says
Kathryn, the skins become papery and charred, and are not always pleasant in texture after being roasted, so they are usually removed. I hope this helps.
Bea says
Yes this does help because I was wondering the same thing. Thank you!
Peggy Stears says
Trying this today! My husband loves spicey and hot food, do you have a good salsa recipe also?
Michael Hultquist - Chili Pepper Madness says
Thanks, Peggy. Yes, I have a lot of Salsa Recipes here: https://www.chilipeppermadness.com/chili-pepper-recipes/salsas/. Enjoy!
Beepo de Boppi says
è molto eccellente per la mia pizza!
David says
A couple of years ago I roasted a huge batch of excess green bell peppers over an open fire on an 18"x36" folding grill. It took four of us a half day to roast, peel and pack them all. Most of them were frozen in one gallon bags but we canned many of them in olive oil and, man, were those good on pizzas and salad.
This is a great tutorial. Thanks for sharing your passion with the world.
Michael Hultquist - Chili Pepper Madness says
That is AWESOME, David! Dang, that must have been a LOT of peppers. WOW. Wish I would have been there that day. I can imaging the wonderful scent of roasting peppers. I appreciate the comments!
Jackie goins says
Can you broil previously frozen jalapeños?
Michael Hultquist - Chili Pepper Madness says
Jackie, yes, you can. Just thaw them first and dry them off before broiling. Let me know how it turns out for you.
John K says
You know those large propane burners they sell for boiling turkeys in oil and setting your decks on fire? Well, they make a pretty high flame and with a grill plate you can roast the heck out of chiles without fumigating your kitchen (entire house). Or, use a big two or three burner camp stove if you have one...goes a lot faster that way.
Michael Hultquist - Chili Pepper Madness says
Great tip, John!
Bottle Top Hops says
So you guys leave the seeds in?
REPLY: Yes, though you can remove them if you'd like afterward. -- Mike from Chili Pepper Madness.
DaveD says
If you have a gas grill, I would use that. It's easier and faster IMHO than broiler or cooktop.
REPLY: Yes, works great on the grill as well. -- Mike from Chili Pepper Madness.
george zook says
what is the best way to store roasted chilies ... and can you dry them like in pictures in the west ... strung on strings?
REPLY: George, roasted peppers are best stored by freezing them. Place them into airtight bags and set them in the freezer. Thaw to use for later. I've never tried to dry roasted peppers, though I imagine a dehydrator would work. -- Mike from Chili Pepper Madness.
Josie L Magistro says
Hi George Zook! I thought I could explain why you see those dried peppers hanging on strings. I'm sicilian and my parents being from Sicily would do this often. It was to obtain the dried seeds to plant in the spring! It seemed like the easiest way to get a lot of seeds. It worked of course because we were canning those peppers in the fall. Enjoy your peppers!
Mike Hultquist says
Thanks for sharing, Josie!
Sonny says
I have roasted jalapenos, removed the skins, and smoked them on very low heat on my grill. Later, they can be dried further in a dehydrator if needed, or I use a solar oven. Then grind them up and use to season just about anything. Eggs, meat, casseroles, you name it. (Well maybe not ice cream.) Smoked jalapenos... makes just about anything better!
don vukovic says
How far from the broiler elements are those peppers ?
REPLY: Don, I usually keep them in the middle of the oven, a bit closer toward the top. -- Mike from Chili Pepper Madness.
Kris says
This was the best page for roasting chilis. It was very clear, concise, easy to follow and the method worked.
Michael Hultquist - Chili Pepper Madness says
Thanks, Kris!