How to Roast and Peel Peppers Step by Step
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Roast and peel peppers to use in your favorite recipes. Any type of pepper can be roasted, including green, red or yellow sweet bell peppers to hot chile peppers. Roasting enhances the sweetness and adds a nice smoky char depth.
The skins of Anaheim and New Mexico type peppers are tough. Roasting the peppers not only deepens the flavor, but it allows you to blister and remove the thick skin. Thin skinned peppers don’t need to be peeled, but it does add a nice smoky flavor.
Roasted and peeled chile peppers can be used right away in your favorite recipes or frozen for later.
How to Roast and Peel Peppers Step by Step
You will need:
Gas Grill (oven broiler or any open flame)
Peppers of choice
Large bowl with a cover
Tongs
Knife
Cutting Board
Gloves
Directions
1. Select fresh peppers with smooth skin and no blemishes for easy peeling. Wash the peppers and let air-dry.
2. Heat your grill on high. Place your peppers in a single layer on the grill rack.
3. Roast the peppers by grilling until the skin is blistered and blackened. Turn the peppers every few minutes until the skin is charred all over.
4. Remove the peppers from heat and place in a covered bowl to steam.
5. Once the peppers are cool enough to handle, put on a pair of gloves and remove skins.
6. Cut off the stem and slice the pepper open. Use a knife to scrape out the seeds and membrane.
How to Roast and Peel Peppers
Ingredients
- peppers of choice
Instructions
- Select fresh peppers with smooth skin and no blemishes for easy peeling. Wash the peppers and let air-dry.
- Heat your grill on high. Place your peppers in a single layer on the grill rack.
- Roast the peppers by grilling until the skin is blistered and blackened. Turn the peppers every few minutes until the skin is charred all over.
- Remove the peppers from heat and place in a covered bowl to steam.
- Once the peppers are cool enough to handle, put on a pair of gloves and remove skins.
- Cut off the stem and slice the pepper open. Use a knife to scrape out the seeds and membrane. Peppers are ready to use in your favorite recipes or preserve for later.
Roast Peppers in the Oven: The photos above show how to roast and peel peppers using the grill, but you can also roast peppers in your oven under the broiler. Place the peppers on a baking sheet and under the broiler. Roast until the skin blisters and chars. Remove the pan, turn the peppers over and repeat on the other side. Continue with step 4 to peel your peppers.
What to do with these roasted and peeled peppers? The peppers can be frozen at this point or used to make Grilled Tomato Salsa or Roasted Green Chile Sauce.
You May Also Like:
- 3 Ways to Preserve Peppers
- 10 Tips to Growing Peppers in Colder Climates
- Chicken Enchiladas with Roasted Green Chile Sauce Recipe
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I would not recommend attempting to peel the thinner-skinned frying peppers – they don’t have a lot of ‘meat’ on them in the first place and you can easily lose the whole pepper. Roasting peppers for peeling is best for thicker varieties like bell peppers where you don’t risk sacrificing the whole pepper. Also, you don’t need an open flame to roast peppers – they can be done in any oven broiler or even on a George Foreman electric grill – we did the latter this year and it worked beautifully – and because we were able to do it outside, it’s kept the kitchen from getting too hot 🙂