Skip to main content
Epicurious

To Roast and Peel Large Chiles

5.0

(2)

Ingredients

Preparation

  1. Step 1

    Lay chiles on their sides on racks of gas burners, 1 or 2 chiles per burner, then turn flames on moderately high.

    Step 2

    Alternatively, put chiles on rack of a broiler pan 2 inches from heat.

    Step 3

    Roast chiles, turning frequently with tongs, until skins are blistered and lightly charred all over, 4 to 6 minutes (6 to 8 minutes if broiling). Transfer chiles immediately to a large bowl, then cover with a plate. Steam 20 minutes, then peel or rub off skin.

Read More
29 Spring Pastas to Make the Most of Seasonal Produce
Like spicy carrot rigatoni and weeknight-fancy ravioli with peas.
The Most-Saved Recipes in the Epicurious App This Week
Like “absolutely decadent” chocolate pudding and fattoush salad.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
One-Pot Chicken Thighs With Cilantro Rice and Beans
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Apple-Walnut Charoset
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
Chicken Pasta Primavera With Lemon
Crispy, Parmesan-crusted cutlets make this spring dish sing.
Smashed Broccoli Pasta
A feel-good dinner designed to cram a ton of veg in each serving.