How to Roast/Char Peppers

Roasted pepper before the skin is removed

Use theses methods for bell peppers, poblanos, anaheims, pasillas, and more! Oven/broiler method, oven/roasting method, and open flame method.

No matter which way you go, start with clean, dry peppers or chilies. See the recipe below for more detailed instructions, but here’s an overview.

Oven broiler method: To roast the peppers under the oven broiler, heat the peppers under a broiler until the tops are blackened and blistered, about 5 minutes.

To roast the peppers under the oven broiler, arrange an oven rack 6 - 8 inches from the broiler and preheat on HIGH. Broil the peppers until the tops are blackened and blistered but not ash white, about 5 minutes. Turn the peppers every few minutes until all sides are blackened.

Oven roasting method: To roast the peppers in the oven, bake in a 500-degree oven for 30 to 40 minutes, until the skins are blackened and blistered, turning occasionally to promote even roasting.

To roast the peppers in the oven, preheat oven to 500 degrees. Line a baking sheet with aluminum foil for easy cleanup. Arrange the whole peppers in a single layer on the baking sheet. Bake for 30 to 40 minutes, until the skins are blackened and blistered but not ash white, turning occasionally to promote even roasting.

Open flame method: To roast chilies over an open flame, prop chilies directly over an open gas flame. Using tongs, turn the chilies occasionally until all sides are blackened and blistered.

To roast peppers over an open flame, turn a gas flame to HIGH. Arrange peppers directly over the flame. Using tongs, turn the peppers occasionally until all sides are blackened and blistered but not ash white.

Transfer to a bowl and cover tightly with plastic wrap, or place in a paper bag and roll the top shut, to let the peppers steam. Let stand until peppers are cool enough to handle, about 20 minutes.

Once the peppers have cooled enough to be handled, you’ll need to rub off the skins. I definitely recommend wearing gloves for this process, and if the skin doesn’t fall off easily, grab some dry paper towels and rub with those.

You can keep the peppers stored, covered, in the refrigerator for up to a week. Add them to sandwiches, soups, salads, and salsa!