Learn how to roast peppers 3 ways: on gas stove, on griddle and in oven. These methods work for any kind of pepper: poblanos, Anaheim, bell peppers and more!
Roasted peppers are an essential ingredient in Mexican cuisine and they’re a way to add amazing smoky flavor to any dish. Whether you’re cooking Espagueti Verde, Caldo De Queso Con Papas, Rajas con Crema, Chiles or Rellenos you’ll need to learn how to roast your own peppers.
Let’s explore:
Roast peppers on the gas stove
To grill the peppers directly on the stove flame you will need a gas stove with a burner.
This is the fastest and easiest method of all. It’s the most popular roasting technique for chiles rellenos , since it allows the skin to burn easily and evenly without the chiles getting too soft.
Light the burner over medium heat and (step 1) arrange the peppers directly on the flame with the help of tongs. Roast for about 5 minutes, (step 2) turning the peppers with the tongs as your skin blisters, until it is roasted evenly on all sides.
Step 1 Step 2
Roasting peppers on a comal/griddle
The comal/griddle method is perfect if you don’t have a gas stove or don’t feel like turning the oven on. For this you will need a large nonstick comal, griddle or cast iron skillet.
Optional: I like to line my comal or griddle with foil pepper for easy clean up.
Heat a comal or nonstick griddle over medium heat and roast the peppers for about 20 minutes, turning as the skin blisters and it burns completely on all sides.
In the oven
To roast in the oven you will need a conventional oven, a tray lined with foil, baking paper or you could brush the tray with some olive oil instead.
The advantage of this method is that it allows you to roast the largest number of peppers at the same time with the least amount of effort.
Preheat oven at 400 degrees. Place the baking tray with the peppers in the oven and roast for about 40 minutes.
Turn once in the middle of the process, until the pepper’s skin looks charred. Once the peppers are ready, remove the tray from the oven immediately.
Steps on how to peel
When the peppers are roasted, it is important that you let them “sweat” for about 15 minutes, so that you can peel them easily.
Place the peppers in a bowl and cover with cover with a kitchen towel and a flat object (I use a plate) to seal the bowl. Another option is to place them in a plastic bag and close it tightly to retain the steam.
If you use a plastic bag, allow the peppers to cool for a few minutes to prevent melting of the bag.
Step 1 Step 2
After 15 minutes or so, it will be time to peel them by pulling the skin off with your fingers. It’s that easy!
Devein & cut roasted peppers
If you plan to make chiles rellenos, make a cut from the bottom up, without reaching the ends, and remove the veins and seeds being very careful not to break the peppers.
For other types of recipes that do not require whole peppers, (steps 1 & 2) cut these vertically from top to bottom, open and pull the tail. (step 3) Remove the veins with a knife and seeds. (step 4) Cut them according to the instructions in the recipe.
Step 1 Step 2
Step 3 Step 4
Storing & freezing
Freezing them it’s the perfect way to make them last longer and to preserve their fresh roasted flavor. Keep them handy for when you’re rush to make a delicious but fast meal!
After they have been peeled & deseeded, you can place in a silicone freezer bag freezer or an airtight container for up to 6 months.
How To Roast Peppers
Equipment
- Tongs
- Bowl with cover or plastic bag
- Gas stove, griddle or oven
- Baking sheet
Ingredients
- 3 Anaheim, bell or poblano peppers This applies to all kind of peppers and quantities very
Instructions
On the stove
- Light the burner over medium heat and arrange the peppers directly on the flame with the help of tongs. Roast for about 5 minutes, turning the peppers with the tongs as your skin blisters, until it is roasted evenly on all sides.
On a comal/griddle
- Heat a comal or nonstick griddle over medium heat and roast the peppers for about 20 minutes, turning as the skin blisters and it burns completely on all sides.
In the oven
- Preheat oven at 400 degrees. Place the baking tray with the peppers in the oven and roast for about 40 minutes.
- Turn once in the middle of the process, until the pepper's skin looks charred. Once the peppers are ready, remove the tray from the oven immediately.
How to peel
- Place the peppers in a bowl and cover with cover with a kitchen towel and a flat object (I use a plate) to seal the bowl. Another option is to place them in a plastic bag and close it tightly to retain the steam.
- After 15 minutes or so, it will be time to peel them by pulling the skin off with your fingers. It's that easy!
To devein
- If you plan to make chiles rellenos, make a cut from the bottom up, without reaching the ends, and remove the veins and seeds being very careful not to break the peppers.
- For other types of recipes that do not require whole peppers, cut these vertically from top to bottom, open and pull the tail. Remove the veins with a knife and seeds. Cut them according to the instructions in the recipe.
Notes
- Listed calories are for 1 Anaheim pepper
- If using a comal or griddle, line my comal or griddle with foil pepper for easy clean up.
- After they have been peeled & deseeded, you can place in a silicone freezer bag freezer or an airtight container for up to 6 months.
I like roasted poblanos the best but I wish I had a gas stove!