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How to Roast & Peel Chiles (a.k.a. Chili Peppers)


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Start with Fresh Chiles
How to Roast & Peel Chiles (a.k.a. Chili Peppers)

Fresh Chiles

Photo © Molly Watson
Roasting softens the intense flavor of chiles, bringing out their earthy, smoky goodness. Roasting chiles until the skins are blistered and black also makes pulling off their skins as easy as peeling off a piece of tin foil. Use fresh, firm chiles for roasting. Choosing chiles with smooth and unblemished skins will make even roasting and peeling even easier.

The method here uses an open flame - either from a gas stove or a grill. You can also roast chiles and peppers under a broiler (see How to Roast Peppers Under a Broiler for specifics).

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