Roasting Chiles

Roasting Chiles


  • Small or Large Chiles


Small Chiles: Simply lay the chiles and an ungreased griddle or skillet set over medium heat, and turn until the chiles are soft ( they will blacken in places).

Large Chiles: The primary purpose is to loosen the skin for peeling, but the different methods below will produce a different taste.

1. Flame Roasted. Hold the chile with a pair of tongs while turning very slowly over a high gas flame (can be done over an electric burner), until the entire surface is blackened and blistered, about 1 1/2 minutes, depending on size. (Another method is to do the process over a very hot charcoal fire -the centuries old method).

2. Broiler Roasted. Lay the chiles on a baking sheet and set them as close to a preheated broiler as possible; turn them as they blister and darken, until entirely blackened, 4 to 8 minutes, depending on the heat source and the size of chiles. Brushing with oil will help them blister more evenly.

3. Oil Blistered. Heat one inch of vegetable oil to 375 degrees, then fry whole chiles in it, a few at a time, turning frequently until evenly blistered, 2 to 3 minutes. The chiles blister quickly, but will not blacken or develop much flavor, so this method is recommended only for chiles you intend to stuff.

  • 4 Pieces
  • Prep Time 15 min
  • Cook Time 20 min
  • Ready Time 35 min