Roasted Green Chilies

Roasting green chilies may seem like an intimidating feat, but it doesn’t get easier than this. Anaheim chilies are a milder chili, while pasilla chilies will turn up the heat of any of your favorite dishes.

Serves: 8Hands-on: 5 minutesTotal: 42 minutesDifficulty: Easy

Serves: 8


  • 4 green chilies (Anaheim or pasilla)
  • ½ tsp. coarse salt


  • Preheat broiler. Place chilies on a baking sheet lined with foil.
  • Broil 10 minutes or until skins begin to blacken. Using tongs, flip chilies to the other side and continue to broil another 5–7 minutes until blackened. Remove from broiler.
  • Take chilies off pan and place in a heat-safe bowl with a lid to steam chilies.
  • After 20 minutes, remove chilies from bowl. Using your hands, peel off the outer skin and remove the stems and seeds of chilies. Sprinkle with salt.
  • Refrigerate or freeze chilies until ready to use.