How to Roast Chile Peppers

How to Roast Chile Peppers

Chile Peppers. Those tiny, innocent-looking red and green peppers can add so much flavor to a dish. But raw they can be harsh and overwhelming, particularly when mixed with other raw fresh foods. Roasting chiles subdues the heat and produces a musty, smoky flavor. What follows is a master recipe for roasting all types of chile peppers - from fresh jalapeno and serranos to habaneros and problanos.

Always use chiles that are firm, smooth, and without wrinkles. Preheat the oven to 500 degrees. Place the chile peppers on a baking sheet lined with aluminum foil. Make a tiny slit in the side of each pepper to prevent it from bursting. Place the baking sheet on the top shelf of the oven and roast the peppers, shaking the baking sheet every few minutes to make sure they blacken on all sides, for 8-10 minutes, depending on the thickness and variety of the pepper. Wrap the peppers in the aluminum foil to "sweat" - which makes the skin easy to remove - for 5-10 minutes.

Put on rubber gloves before removing the skin and seeds from the peppers. You need to be very careful when handling chile peppers; the seeds are extraordinary hot and can be dangerous if they accidentally get into your eyes. If you don't wear gloves, be sure to wash your hands after touching chiles. In either case, wash the cutting surface with soap and warm water at the end of the process.

The peppers are now ready to use. They can be cut into thin slices, chopped, or pureed in a blender or food processor. Keep in mind that a tiny bit adds on incredibly powerful, intensely spicy flavor.

Here are some ideas for using roasted chile peppers:

- Swirl a teaspoon of roasted pepper puree into soups, stews, or sauces, such as Warm Avocado Soup.

- Add a teaspoon of roasted pepper puree to a basic vinaigrette and wake up a salad. Try it in Chicken Salad with Blue Cheese and Roasted Jalapeno Pepper Vinaigrette.

- Make roasted chile pepper-flavored vinegar: Roast 6 chile peppers following the master recipe above. Thinly slice the peppers and push them into a long, thin bottle. Cover with white wine vinegar and let steep for about 2 weeks before using. Store in a cool, dark spot. Use in marinades, barbecue sauces, salads, etc.

- Add chopped roasted chile peppers to wake up coleslaw or carrot salad.

- Mix a teaspoon of roasted pepper puree into a homemade mayonnaise and add to potato salads and sandwiches.

- Mix chopped roasted peppers into homemade tartar sauce and serve with fried clams.

- Stuff whole roasted peppers with goat cheese and top with a mild tomato sauce. Bake until the cheese is melted.

Wonder what to cook for dinner ?

Subscribe to our newsletter.

Get your hot and spicy's ingredients here

More Spicy Vegetables Recipes

Copyright Hot Spicy Recipes All rights Reserved. Sitemap

Contact Us | Terms of Use | Privacy Policy