Facebook0Pin0Reddit0Email0Print0 Learn how to roast peppers and chilies in the oven or on a gas burner.Use this method for bell peppers, poblanos, serranos, jalapeños, and more! Roasted peppers are an essential element of Mexican cuisine.Over red-hot coals, poblano peppers are turned into tender strips of mixed peppers called Rajas, eaten with queso, and tucked into gorditas, tacos, and tortillas.

Spicier chilies are tamed on the fire and added to salsas and sauces, every one more delicious than the next.Roasting peppers brings out their natural sugars, and makes them supple and downright irresistible in my eyes.I’ll show you how to roast peppers over a direct flame (on the stove or outside, right over the coals on the grill) and even in the oven.

Table of ContentsIngredient notesStep-by-step instructionsRecipe tips and variationsRecipe FAQsHow to Roast Peppers RecipeIngredient notes Peppers vs.chiles: They are the same thing; it’s really just a matter of naming conventions.“Chile” is the Spanish word for capsicums such as jalapeños, serranos, habañeros, poblanos, and so on.

Americans sometimes spell it “chili” but now we are moving towards “chile” because “chili” is the stew with the meat.We sometimes say “pepper” in the United States because when Columbus arrived, he thought chiles were “peppers” (as in spicy black pepper, a member of the Piper genus).He was wrong.

We always use the word “pepper” for non-spicy pe

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