How to Roast Chile at Home

When roasting small batches of chile, you can remove the outer skin from the chile by roasting chiles for 6-8 minutes:

• Oven or broiler: Heat to 400–450°F (205–230°C). Roast chiles on a pan in a single layer.
• Stovetop method: Cover a stovetop burner with a layer of heavy wire mesh. Place chiles on the hot electric or gas burner.
• Outdoor grill method: Place chiles 5–6 inches above glowing coals, or in a gas grill heated to 400–450°F (205–230°C).
• Microwave oven method: Place chiles in a microwave-safe dish; cover with a secure, air-tight lid to allow for steam buildup. Microwave for 7–8 minutes, depending on the oven wattage and power level.

Commercial roasters

Often found at grocery stores, farmers’ markets, or wherever chile is sold, roasters provide a convenient way to roast large quantities of chiles.

When purchasing freshly roasted chiles, be sure to use a food-safe container, such as a large roasting pan or pillowcase, to gather them. Transport the chiles home in a chilled ice chest. Transfer them into smaller containers as quickly as possible. Remember to freeze or refrigerate the roasted chiles within two hours of roasting. Divide chile into packages no more than 2 in deep.