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Roast Peppers


How To make roast peppers ? This recipe very simple and yummy.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Calories 100kcal


  • 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.