Marinades, Sauces, Rubs & Salsas
Roasted Green Chiles
There are several ways to roast chiles: on a built-in or fireplace grill; in a grill pan; or in a hot, ungreased cast-iron skillet (a contact grill doesn’t get hot enough).
Roasted Green Chiles
Print
Roasted Green Chiles
Recipe Notes
- Advance Prep: None
- Active Prep: 10 to 15 minutes
- Grill Time: 8 to 12 minutes
- Total Time: About 30 to 35 minutes
- Yield: About 1-1/2 cups
- Method: Direct grilling
- Equipment: Grill, tongs, large bowl, plastic wrap or a plate for covering, paring knife
Ingredients
- 1-1/2 pounds New Mexican green chiles, Anaheim chiles, or poblano peppers
Recipe Steps
1: Grill the chiles until the skins are black and blistered on all sides, 2 to 3 minutes per side (8 to 12 minutes in all). Transfer the roasted chiles to a large bowl, cover with plastic wrap (this helps loosen the skins), and let cool to room temperature.
2: Using a paring knife, scrape the skins off the chiles. Cut the chiles in half lengthwise and scrape out the seeds. The chiles are now ready to be used in a recipe.
