Today I’ll show you how easy it is to roast chiles. The same stovetop method works for bell peppers and other roasting-friendly varieties like Hatch chiles or Anaheim peppers.
This is a quick stovetop technique for roasting a few peppers for a favorite recipe. For larger batches, an outdoor grill is ideal — it keeps the smoky aroma outside and lets you roast many peppers faster. Your oven is another good alternative for bigger quantities.
We often roast Poblanos or Hatch chiles for recipes like our Mexican Salpicón de Res. This stovetop method is perfect when you need to quickly roast a couple of peppers for a dish.
Two important safety tips: use tongs, and avoid wearing loose or dangling sleeves while roasting.
Below are step-by-step photos showing the process. Roasting chiles this way is straightforward, but exercise care whether you’re using the stove or the grill.
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Wash and dry peppers. -
Place peppers directly on the stovetop grate or grill over high flame. -
Use tongs to rotate peppers as the skin begins to char. -
Continue rotating so the peppers char evenly. -
Rotate until the skin is thoroughly charred. -
Turn off the heat. Remove peppers with tongs and place them in a paper bag or wrap in a kitchen towel. -
Close the bag or wrap to trap steam inside; this loosens the skin for easy peeling. -
After about 15 minutes, carefully peel away the charred skin. -
Peppers are ready to use in your recipe.
If you try this method, tag us on Instagram. All content and photographs ©Claudia’s Table and claudiastable.com