Three Tips for Roasting Chile Peppers
After developing our method for roasting and peeling bell peppers, we were eager to try it on other pepper varieties.
After developing our method for roasting and peeling bell peppers, we were eager to try it on other pepper varieties. We found that roasting very thin-walled varieties, such as Cubanelle peppers and serrano chiles, turned out to be more trouble than it was worth because their flesh diminished so much that the roasted peppers were difficult to peel. Plus, the yield was puny. We recommend sticking to varieties such as poblano, Anaheim, Fresno, and jalapeño. These roasted chiles make great additions to salsas, chilis, scrambled eggs, salads, and sandwiches. Since the shapes of all these peppers are tapered rather than boxy like that of bell peppers, we recommend a slightly different method for cutting and roasting them.