How to Roast Peppers

Roasted Hatch chiles line a baking dish, close up

Let’s learn how to roast peppers! Prep, roast, chop and store them to enjoy throughout the season and beyond. We’ve got all the tips and tricks here!

Prep Time 5

Cook Time 18

Steaming / Cooling Time 20

Total Time 43

Servings servings (makes ~2 cups)

Calories 31kcal

Ingredients

12 Hatch chile peppers or any other pepper variety you'd like to roast!

Instructions

Wash and dry all of your peppers. We want the peppers to be clean and free of any dust or debris, and we want them to blister up nicely, so they’ve gotta be dry, too.
Move the oven rack to the MIDDLE of the oven, and preheat the broiler.
Line a baking sheet with aluminum foil. (Please don’t skip this step, as your chiles could potentially stick to the baking sheet if you don’t.)
Arrange the Hatch chiles on the baking sheet. Space them out so they’re not touching, as this will help them blister evenly.
Roast for 8-12 minutes, or until the peppers have blistered. You don’t want them to be burnt or completely blackened, so keep an eye on them.
When the peppers are blistered, remove the baking sheet from the oven, and flip the peppers with kitchen tongs.
Place the peppers back in the oven for another 8-10 minutes, or until the peppers are blistered.
Remove the baking sheet from the oven, and immediately transfer the peppers to a heat-safe bowl. Cover with plastic wrap. (This will create steam, and the steam is going to loosen the exteriors of the peppers so we can remove them more easily.)
Once the 20 minutes have passed, gently peel the skins off the peppers using your fingers. I like to start at the top of the pepper, near the stem, and peel back the blistered skin. Sometimes, it’ll pull right off, and other times, you have to wiggle it a little bit. Don’t get flustered—once they’ve roasted and steamed, they will come off.
Once the skins are removed from the roasted peppers, slice them open with a knife and remove the seeds. I remove the seeds with the back of my knife, gently scraping away from the stem to pull as many seeds away as I possibly can.
From here, you can leave the peppers whole or chop them up to add to a variety of different recipes.

Notes

Roasted peppers will keep, sliced or whole, in the refrigerator in a food safe container for up to a week. You can freeze the roasted peppers in a vacuum sealed bag for a few months, too. (You can leave them whole or chop them up before freezing.)

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