Step 1

You can roast these in so many ways.

Step 2

Method 1: If you have a gas stove you can roast them right over the open flame. Using tongs to turn them. You want them to be blackened on each side.

Step 3

Method 2: A safer approach would be to roast the chilies in your oven under your broiler. Line a baking sheet with aluminum foil and lay your peppers on it. Place under broiler and turn as each side blackens. You’ll want to keep an eye on them to see how long it takes your oven to blacken each side the first time around.

Step 4

Method 3: Roast on grill. Turn your grill to high heat. Fill the grill up with your peppers. Blacken on each side, using tongs to turn.

Step 5

As your peppers finish up place them in a plastic bag or something you can seal. I place mine in a sauce pot with a tight fitting lid. Seal and leave the peppers for 10-30 minutes.

Step 6

This does two things. First, your peppers are cooling so you can handle them for peeling. Second this actually makes peeling them easier and allows the juices in the peppers to settle and reconstitute.

Step 7

Once you can handle your peppers, glove-up! Peel the skin off, the blackened part. It should slide right off. You should also be able to pop the stem off – or you can cut it off.

Step 8

Depending on your heat preference, remove the seeds and the rib of the peppers. I leave some seeds in my peppers.

Step 9

Next, chop or dice the peppers to your preference.

Step 10

To store you can keep them portioned out in 4 oz sizes buy putting them in tiny 4 oz mason jar. Seal lid. Throw in freezer. Or, if you are going to use within the next few days, the refrigerator.

Step 11

Or you can throw them all in a freezer safe dish or plastic baggie.