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.
- Difficulty:
- Moderately Easy
Instructions
Things You'll Need
- Green chilies
- Gas or charcoal grill
- Tongs
- Cookie sheet or pan
- Plastic storage bags
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-
1
Clean and light your gas or charcoal grill. Adjust it to a medium heat.
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2
Rinse the green chilies under cool water and blot them dry.
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3
Lay the chilies on the grill--directly over the heat.
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4
Turn the chilies with tongs so that the skin of each chile is evenly blistered and blackened.
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5
Transfer the chilies from the grill to a cookie sheet or pan once the green skin is wrinkled and charred.
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6
Rinse the green chilies under cold water or place in the refrigerator until they're cool enough to remove the outer skin.
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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.
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1
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.
