How To Roast Anaheim Chiles At Home (2 methods)

5 from 9 votes

How To Roast Anaheim Chiles At Home (2 methods)

Roasting Anaheim chiles at home is a simple process that enhances their natural sweetness and adds a smoky depth to their flavor. This recipe will guide you through the steps to achieve perfectly roasted chiles, along with tips for ensuring the best results.

Prep Time10

Cook Time15

Course: How To, Peppers

Cuisine: American

Diet: Vegetarian

Servings:

Calories: 122kcal

Author: Elle John

Ingredients

8 Anaheim chiles
1 tablespoon Olive oil optional: for brushing
1 pinch Salt optional: or To taste

Instructions

Preheat Your Oven or Grill:

Oven: Preheat to 425°F (220°C). or Grill: Preheat to medium-high heat.

Prepare the Chiles:

Wash and dry the Anaheim chiles thoroughly.
Lightly coat the chiles with olive oil and sprinkle with salt to enhance flavor and promote even roasting.

Roasting the Chiles:

Oven Method:
Place the chiles on a baking sheet lined with aluminum foil.
Roast for about 15-20 minutes, turning occasionally, until the skins are blistered and blackened on all sides.
Grill Method:
Place the chiles directly on the grill grates.
Grill for about 10-15 minutes, turning with tongs, until the skins are evenly charred.

Steaming the Chiles:

Immediately place the hot, roasted chiles into a plastic or paper bag and seal it. Let them steam for about 10-15 minutes to loosen the skins.
Once the peppers are roasted, carefully use tongs to transfer them into a plastic or paper bag and seal it. Be cautious as the peppers will be very hot. This will allow the peppers to steam, making the skins easier to peel off. Let them sit in the bag for about 10-15 minutes.

Peeling the Chiles:

Remove the chiles from the bag and peel off the charred skins using your fingers or a small knife. Avoid rinsing the chiles under water to maintain their smoky flavor.

Using Roasted Chiles:

Slice or chop the peeled chiles as needed for your recipes, following the various suggestions provided in the article above.

Notes

Ensure the chiles are evenly spaced on the baking sheet or grill to promote uniform roasting.
If some skin is difficult to remove, use a damp paper towel to gently rub it off without rinsing the chiles.
Roasted chiles can be stored in an airtight container in the refrigerator for up to a week or frozen for longer storage.
This method works well with other mild to medium-heat chiles like Pasilla, New Mexico or Poblano peppers. Adjust roasting time as needed based on the size and thickness of the chiles.

Nutrition