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Peeling green peppers with two hands.

Anaheim Peppers + Roasting Steps

Anaheim Peppers, also known as California, New Mexico or Magdalena peppers. They have a mild flavor and are used for many Mexican dishes. This is a guide to everything you know about them and how to roast to perfection!
Course How To
Cuisine Mexican
Prep Time 3 minutes
Cook Time 20 minutes
Total Time 23 minutes
Servings 3 peppers
Calories 20kcal
Author Ana Frias


  • Tongs
  • Bowl with cover or plastic bag
  • Gas stove, griddle or oven
  • Baking sheet


  • 3 Anaheim peppers
  • 1 Tbsp olive oil (for roasting in oven) Optional


Roasting on the gas stove

  • Light the burner over medium heat and arrange the peppers directly on the flame with the help of tongs.
    3 Anaheim peppers
  • Roast for about 5 minutes, turning the peppers with the tongs as your skin blisters, until it is roasted evenly on all sides.

Roasting on a comal/griddle

  • Line a comal or nonstick griddle with aluminium foil and heat over medium heat.
  • Roast the peppers for about 20 minutes, turning as the skin blisters and it burns completely on all sides.

Roasting in the oven

  • Preheat oven at 400 degrees and line a baking sheet with aluminium foil.
  • Brush the peppers with olive oil (optional) and place the peppers on the baking sheet and roast for about 40 minutes.
  • Turn the peppers once in the middle of the process, and bake until the pepper's skin looks charred. Remove from oven and set to cool for 1 minute.

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.

To devein

  • Using a sharp knife, remove the stem. Cut the peppers vertically from top to bottom and open. 
  • Remove the veins and seeds with by scraping the sides with the knife. 
  •  Cut them according to the instructions in the recipe you'll be using them for.


  • Refrigerate – Refrigerate a batch of chiles in an airtight storage container for up to a week.
  • Freeze – After they have been peeled & deseeded, you can place in a silicone freezer bag freezer or an airtight container for up to 6 months. 
  • To Thaw - Let thaw overnight in the refrigerator before using.


Serving: 1pepper | Sodium: 10mg | Sugar: 2g | Calories: 20kcal | Protein: 1g | Carbohydrates: 3g