Ripe chiles roast best. Proper chile roasting technique actually begins in the market by selecting firm fruit with brightly colored, unmarked, slightly waxy skin. Once you’ve chosen your chiles, I recommend trimming the stems since they can easily catch fire during the roasting process, especially if you’re working over an open flame.
You have several options when it comes to exactly how and where you roast your chiles. I usually opt to roast mine over an open flame on my gas stovetop. Having a pair of sturdy metal tongs on hand for turning and moving your chiles is key.–Meagan Micozzi
LC Roasted Chiles Redux Note
Proper roasted chiles lend a smokey, sultry, indefinably authentic flavor to all manner of Mexican and Tex-Mex dishes. Roasting chiles is essentially like roasting bell peppers—in other words, it’s pretty easy peasy, as you’ll come to understand when you read the straightforward technique below. The only trick is you’re going to want to slip on some gloves if you’re working with exceptionally hot chiles such as, say, habaneros. And for the love of all things good, resist the urge to rub your eyes while handling the chiles. As for what you can do with the roasted chiles, heck, it may be easier to explain what you can’t do with them. But for starters, we’ll leave you with this lovely braised chicken with tomatillos recipe that we’d be oh so happy to tuck into any night of the week.
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- Quick Glance
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Roasted chiles under the broiler, halve the chile lengthwise and place it, cut side down, on a baking sheet lined with foil. Place under the broiler, without turning, until charred.
Recipe Testers Reviews
This is hardly a recipe. Rather, it's a simple, straightforward technique for roasted chiles that's ridiculously foolproof. I've relied on both broiler and flame methods countless times, and each does the trick to a faretheewell. The precise timing, of course, depends on the size of the chile and the heat of the flame and just how close or distant the chile is to the flame. But it's not exactly tricky to figure out when the chile is charred. Go forth and roast peppers with confidence!