Roasted Fresh Chilies Like Poblanos Jalapenos Bell Peppers
Transform your cooking routine with this simple yet flavor-packed recipe for **Roasted Fresh Chilies Like Poblanos, Jalapeños, and Bell Peppers**! Perfect for adding smoky depth to your favorite dishes, this versatile method involves roasting chilies to blister their skins, enhancing their natural sweetness and earthy heat. Whether you’re working with the mild, rich flavors of poblano peppers, the bold spice of jalapeños, or the crisp sweetness of bell peppers, this recipe delivers consistent results. With just a touch of olive oil, a sprinkle of salt, and a few minutes in the oven or on the grill, you'll have perfectly charred chilies ready to peel, slice, or stuff. These roasted chilies make a wonderful addition to tacos, salads, omelets, or sauces, and they store beautifully for use throughout the week. Discover the joy of homemade roasted peppers and elevate your meals with this easy, customizable technique!
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Recipe Information
Ingredients
- 6 pieces Fresh chilies (poblanos, jalapeños, or bell peppers)
- 2 tablespoons Olive oil
- 1 teaspoon Salt
Instructions
Preheat your oven to 450°F (230°C) or prepare a grill for medium-high heat.
Wash and dry the chilies thoroughly to remove any dirt or debris.
Lightly coat the chilies with olive oil using a brush or by hand to ensure even coverage. Sprinkle with salt.
Arrange the chilies on a baking sheet lined with aluminum foil or place them directly on the grill grates.
Roast the chilies for 10 minutes on one side. Check for blistered, charred skin.
Using tongs, flip the chilies to roast the other side for an additional 10 minutes, or until the skin is evenly blistered and charred all over.
Remove the roasted chilies from the oven or grill and immediately place them in a heatproof bowl. Cover the bowl tightly with plastic wrap or a clean kitchen towel to trap steam. Let them sit for 10 minutes to loosen the skins.
Once cooled, carefully peel off the charred skins using your fingers or a paper towel. Avoid rinsing the chilies, as this can wash away their smoky flavor.
For seeded chilies, slice them open lengthwise and remove the seeds and membranes with a spoon or knife. Leave the seeds in if you prefer more heat.
Use the roasted chilies immediately or store them in an airtight container in the refrigerator for up to 4 days.
Nutrition Facts
Calories |
432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.8 g | 38% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2379 mg | 103% | |
| Total Carbohydrate | 39.0 g | 14% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 25.2 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 60 mg | 5% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 1260 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
