Fire-roasted chiles have been a staple in Mexican and Southwestern kitchens forever, and there’s a good reason why. When you roast chiles over an open flame, they get this smoky, charred flavor that takes any dish to the next level.
People have been using this technique for years to add excitement to salsas, tacos, soups—you name it. Once you taste that irresistible mix of heat and smokiness, you’ll never want to go back to canned peppers again.
These smoky chiles have a rich history rooted in the culinary traditions of Mexico and the American Southwest. Indigenous peoples have been roasting chiles over open flames for centuries, a technique used to enhance flavor and preserve their bounty.
This method spread throughout the region, becoming a key part of Mexican cuisine and later influencing the flavors of Tex-Mex and Southwestern cooking.
The result is a deeply flavorful pepper that can transform any dish into something truly special. Trust me, these smoky peppers will add the perfect kick to whatever you’re cooking!
FIRE-ROASTED CHILES – WHY YOU SHOULD MAKE YOUR OWN
- Chiles, especially roast Hatch varieties, are fantastic. They taste better when you make them yourself because roasting them brings out their smoky flavor, giving them that perfect roasted Hatch chiles taste.
- Fire-roasting lets you control what goes into your roasted chiles or Anaheim pepper. Skip the additives in canned products and enjoy the pure flavor of fresh peppers.
- Roasting green chiles or Anaheim pepper over a flame or gas range lets them blister nicely. Turn them with tongs or a glove to char them evenly.
- By roasting and then freezing or jarring, you can store the peppers for months. Let them cool, pack them into freezer bags or jars, and they’ll be ready when you are.
- Roasting chile peppers at home means you can enjoy them right away in a variety of ways, from soups and salsas to stuffed peppers.
- Make the chiles as mild or spicy as you want. The ability to scrape out the seeds or leave them in gives you control over the heat level.
- Whether using the stovetop or burner flame, you’ll love the homemade touch on these delicious, charred peppers!
INGREDIENT
- 13 pc/320g Green chiles (You can use aneheim or jalapeño)
HOW TO ROAST GREEN CHILES
- Place the green peppers on the stove top of grill over medium-high heat. Constantly rotate the peppers and make sure they are evenly charred.
- Once they are nicely blackened, place them in a glass bowl, covered with a plate, and set aside for 20 minutes.
- After 20 minutes, use a knife to scrape the burnt skin off and the seeds out of the green peppers.
- They are ready for use immediately. Chop the peppers as per recipe required.
Note:
You can keep them in the fridge for 3-4 days, or freeze them for up to three monthes.
SAFETY TIPS WHEN HANDLING CHILES
- Gloves Are Your Friend: The heat in chiles comes from capsaicin, so wear gloves when handling them to avoid burning your hands.
- Peeling and Steaming: After roasting, let the chiles steam for 20 minutes in a plastic bag or glass bowl and cover them with plastic wrap, a plate, or a towel. This makes them easy to peel without hurting your fingers.
- Rinse with Water: If the chiles are too spicy, rinse them under running water or cold water. This helps get rid of extra seeds, making the flesh easier to work with.
- Stem and Seed: Removing the stem and seeds will help reduce heat, especially with New Mexico or poblano peppers. Just use your hands or a small knife to scrape out the seeds.
- Stay Organized: Keep a container or plastic bag handy to toss the stems and seeds, and make sure your workspace is tidy before diving into your favorite recipes.
- Leftovers: After roasting, slide right into a grocery store-bought container or freezer bags to store. The chiles will be ready whenever you’re going to use the chiles in your next meal.
HOW TO SERVE FIRE-ROASTED CHILES
Mexican Vegetable Soup
Add roasted chiles to your soup for a smoky twist and extra depth of flavours.
Roasted Chile Stew
Cook them up with some potatoes, onions, and tofu for a hearty chile stew that will warm you right up.
Burger Topping
Put roasted chiles on your burger along with the usual toppings for an awesome flavor boost. It’ll give your burger that perfect Southwest vibe.
Cornbread
Chop the chiles and mix them into cornbread batter before baking. It’s a tasty surprise when you bite into that soft, warm bread.
Pizza
Add them as a pizza topping for a fiery slice. Roasted chile pairs well with vegan sausage, vegan pepperoni, or just a classic vegan cheese pizza.
Stuffed Mushrooms
Fill mushrooms with a blend of roasted chile and vegan cream cheese, then bake until they’re hot and bubbling. Makes for a great appetizer or side dish!
Tacos and Burritos
You can’t go wrong with adding roasted chile to your tacos or burritos. Their smoky flavor adds a nice kick, especially if you’re in the mood for something spicy.
Enchiladas and Casseroles
Layer them between tortillas and cheese for a killer enchilada or casserole. Preheat the oven to melt it all together, and you’ll have the perfect family meal.
Salsa Verde
Mix the roasted chiles with tomatillos, cilantro, and lime juice for a fresh and tangy salsa verde. Perfect for dipping or spooning over tacos.
Tostadas
Spread refried beans on a crisp tortilla, add roasted chiles, and top with lettuce, tomatoes, and vegan cheese for a flavorful tostada.
There’s a long list of ways to use them, from soups and stews to salad dressings. I’m telling you, they’re the kind of flavor boost that works really well with just about anything.
HOW TO FREEZE ROASTED GREEN CHILES
- Roast and Cool: After roasting your chiles, let them cool down completely.
- Peel: Once they’re cool, peel off the skins. The broiling process should make the skins easy to peel. Just rub them gently, and they should slide right off.
- Pack: If you like, you can chop the chiles or leave them whole. Use olive oil lightly if you want to keep them a bit moist. Then, pack them into freezer-safe bags or containers. If you’re using bags, squeeze out as much air as possible to prevent freezer burn.
- Freeze: Place the bags or containers in the freezer. Make sure they’re laid flat so the chiles don’t stick together, making it easier to grab just what you need later.
- Label and Store: Don’t forget to label each bag or container with the date and type of chile.
FREQUENTLY ASKED QUESTIONS
CAN I ROAST CHILES WITHOUT A GRILL OR OPEN FLAME?
Yes, you can! If you don’t have a grill or stovetop, the broiler in your oven works well too. Place the baking sheet with the chiles on the top rack under the broiler and keep an eye on them, turning them until they’re charred on all sides.
HOW DO I MAKE SURE THE CHILES ARE EASY TO PEEL?
After roasting, immediately place the baking sheet, pan, or glass bowl in a safe spot and cover the chiles with a towel, plate, or plastic bag for about 20 minutes. This lets the chiles steam, making the skins super easy to peel.
HOW CAN I TELL IF A CHILE IS MILD OR SPICY?
Chiles like Anaheim and poblano are generally milder, but the heat level varies. If you’re worried about the heat, you can taste a small piece or rinse them under cold water to remove extra seeds, which contain most of the spice.
WHAT IS THE DIFFERENCE BETWEEN FIRE-ROASTED AND REGULAR CHILES?
Fire-roasted chiles have a distinct smoky flavor because they’ve been charred over a flame or broiler. This extra step adds a nice depth that regular chiles don’t have, and you can find fire-roasted chiles at some grocery stores or make them at home!
CAN I ROAST DIFFERENT TYPES OF CHILES TOGETHER?
Yes, you can mix different types like Anaheim, poblano, and even spicier ones like serrano. Just be aware that different chiles will blister and char at different rates, so keep an eye on them.
HOW DO I AVOID GETTING BURNED WHEN HANDLING CHILES?
Capsaicin, the spicy component in chiles, can irritate your skin. Wear gloves or use your hands carefully to handle them. If you touch your face, rinse immediately with cold water and consider using a towel to dry your hands.
Fire Roasted Green Chilies (A Must-Have Condiment!)
Ingredients
- 13 pc green chiles (You can use aneheim or jalapeño)
Instructions
- 1. Place the green peppers on the stove top of grill over medium-high heat. Constantly rotate the peppers and make sure they are evenly charred.
- 2. Once they are nicely blackened, place them in a glass bowl, covered with a plate, and set aside for 20 minutes.
- 3. After 20 minutes, use a knife to scrape the burnt skin off and the seeds out of the green peppers.
- 4. They are ready for use immediately. Chop the peppers as per recipe required.
Notes
- Make the chiles as mild or spicy as you want. The ability to scrape out the seeds or leave them in gives you control over the heat level.
- You can keep them in the fridge for 3-4 days, or freeze them for up to three monthes.
Nutrition
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