Want to know how to roast peppers for a tasty addition to almost any recipe? It’s easy. All your recipes requiring peppers will come alive when you prepare them with fresh homemade roasted peppers instead of canned.
So many recipes require fresh roasted chiles. We feel roasting and peeling chiles is just too time consuming. So, we usually settle for store bought chiles or chile powder. Oh what a mistake we make when you consider the taste factor.
Store bought chile powders contain way more than just ground toasted or roasted chiles. By preparing your recipe with pure chiles, you have control over the amount of cumin, garlic powder, salt and other ingredients that are usually included in a commercial type chile powders. You have the option of making chile puree or dried chile powder. You can purchase dried chiles with no added ingredients, at any Hispanic market.
However, when the need is for fresh roasted chiles, there is nothing like preparing them right on the spot and adding them to your recipe. Roasted fresh chile peppers can really add a tasty dimension to any Mexican or Mediterranean dish. Seems like a lot of trouble doesn’t it? Well, once you get the hang of how to roast peppers, I rather think you will feel it well worth the time for the great flavor it adds to your dishes.
Peppers, chile or otherwise, are a healthy choice to add to any dish. A poblano pepper, which is comparable to most peppers, has fiber, is low in calories, contains a high amount of vitamin C and potassium. Though some vitamin C may be compromised during cooking, peppers are still considered a good source of the vitamin.
As you can read, I love chile peppers of any kind. I can always find some way to add them to almost anything for an aromatic, firey and zesty taste.
My peppers of choices for mildness are usually fresh poblanos, jalapenos and long green California chiles, They are easy to find and all have great and distinct flavors. If I want heat, my choice is the serrano chile.
When making a meat dish that requires a certain chile, I will always mix poblanos and green California chiles. Often times, I will throw in a few roasted tomatoes into the recipe. They are sweet and add a delicious flavor to Mexican cooking.
HOW TO ROAST PEPPERS
- 3 poblano chiles
- 3 green California chiles
- 1 jalapeno chile
- 3 tomatoes
- 1 tbl olive oil
- Cover a cookie sheet with aluminum foil. Brush both sides of the peppers liberally with olive oil. Cut the tomato into quarters and liberally brush with the olive oil. Place them, not touching, on cookie sheet.
- Heat broiler to 400 degrees. Place pan about 4 to 6 inches from broiler flame. Roast on one side until skins begin to blister and blacken, about 4 minutes. Turn peppers and roast on the other side until the skins begin to blister and blacken. Remove from oven, place chiles in a tightly closed plastic bag for about 20 minutes. After 20 minutes, remove chiles from bag and peel skin under running water. Slit the chiles down the middle and remove veins and seeds. That’s how to roast peppers.
- Usually I place peppers and tomatoes into a blender and blend until smooth, but still a little chunky. Then I pour them into the meat or stew or whatever it is that called for the fresh chile puree.
- I even use this puree as an ingredient for roasted tomato and chile salsa.You can pour this mixture into any meat or potato mixture. Add some seasonings, cook for an hour or so and you have a delicious tasting and simple fare.There is little clean-up if you line the pan with foil and place the washed chiles directly into the blender.