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
Go-To Green Salad
This mix of crisp lettuces with a tangy vinaigrette pairs well with practically everything.
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.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
José Andrés Recipes Worth Bookmarking
Like carrot farro salad and chicken paella.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Miso-Peanut Hibachi Chicken
The magic of this hibachi chicken recipe comes from a combination of miso and peanut butter and how it beautifully caramelizes when it hits the grill.
Paella de Pollo con Verduras
A crowd-friendly, crisp-edged chicken and vegetable rice from chef José Andrés.