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).
Recipe Notes
- Advance Prep: None
- 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.
