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How to Roast Green Chilies

Fire-roasted green chilies are one of the most mouth-watering smells of late summer. If you don't want to pay to have them roasted for you, take fresh chilies home and roast them yourself using a gas or charcoal grill.

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    Difficulty:
    Moderately Easy

    Instructions

    Things You'll Need

    • Green chilies
    • Gas or charcoal grill
    • Tongs
    • Cookie sheet or pan
    • Plastic storage bags
      • 1

        Clean and light your gas or charcoal grill. Adjust it to a medium heat.

      • 2

        Rinse the green chilies under cool water and blot them dry.

      • 3

        Lay the chilies on the grill--directly over the heat.

      • 4

        Turn the chilies with tongs so that the skin of each chile is evenly blistered and blackened.

      • 5

        Transfer the chilies from the grill to a cookie sheet or pan once the green skin is wrinkled and charred.

      • 6

        Rinse the green chilies under cold water or place in the refrigerator until they're cool enough to remove the outer skin.

      • 7

        Use your freshly roasted green chilies in any recipe calling for chilies, or seal them tightly in a plastic bag and freeze for later use.

    Tips & Warnings

    • Hatch, Anaheim and Poblano chilies are typically the best for fire-roasting.

    • Buy plenty of chilies. Chile season is short-lived and they typically sell quickly.

    • Use a gas grill, if possible. Charcoal grills do not distribute the heat as evenly and consistently.

    • You may place chilies in a rotisserie over the grill as well. Keep the rotisserie as close as possible to the grill, and turn the setting to "High."

    • Handle green chilies with care. If you have sensitive skin, wear protective gloves, and do not rub your eyes after preparing chilies.

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