Roasted Green Chiles in a Light Vinaigrette

Strips of roasted green chiles, lightly dressed in olive oil, vinegar, and salt.

  • Cook time: 25 minutes


  • Several green chiles such as Anaheims, Hatch, poblanos, or jalapeños. They should have thick flesh and sturdy peels (not a thin skinned pepper like a padron).
  • Extra virgin olive oil
  • Cider or red wine vinegar
  • Kosher salt


1 Char the chiles on all sides:

a) Stovetop Method If you have a gas stovetop, and your peppers are large enough (Hatch, Anaheims, or poblanos), you can char the chiles directly on the burner.

Balance the chiles on the metal grate over a gas flame so that the flames reach the peppers. (You should be able to do at least 2 chiles on each burner this way.)

Let one side blister and begin to blacken, and turn to another side.  Keep turning the chiles as they blacken until they are charred on most of their surface.

raw green chile on gas flame slowly turning green chile over open flame until blackened on all sides

b) Broiler Method Position the oven rack so that the chile peppers will be a couple inches from the broiler element. Preheat the broiler on high. Place the peppers in a single layer in a roasting pan (not a cookie sheet, that will warp), lined with aluminum foil.

Roast on one side until that side is blackened, then use tongs to turn the peppers over so that the other side gets charred.

c) Grill Method Heat the grill on high and place the chiles on the grill grates as close to the flame as possible. Turn as needed so that the chiles blister and char on all sides.

2 Place in covered bowl to steam: When the chiles are all well blistered and blackened, place in a bowl and cover with a plate (you can also put them in a brown paper bag and close).

The chile peppers will steam in the bowl (or bag), making the charred skins easy to peel. Let the chiles steam for 5 to 10 minutes, until cool enough to handle.

place charred green chile in a bowl cover bowl with charred green chile in it to steam the green chile

3 Remove the charred bits: Use your fingers (a damp towel or paper towel helps) to gently peel off the charred skins.

removed charred peel from blackened green chile roasted green chile with the blackened bits removed

4 Remove stems, seeds, veins: Cut a slit down one side of each of the peppers. Open the chiles and remove the seeds, seed pods, and stems. Also remove any inner veins, those can carry a lot of heat.

It helps to either wear gloves or coat your hands with cooking oil first before handling a chile, especially if you open it up.

After you are done handling the chiles you can wash the oil off of your hands and take care not to touch your eyes.

slice open roasted green chiles to reveal seeds remove veins from roasted green chiles

5 Toss with vinaigrette and chill: Place the chiles in a ceramic or glass bowl. Drizzle olive oil over the chiles. Sprinkle with vinegar and salt.

Toss so that the chiles get touched with olive oil, vinegar, and salt on all sides. Cover and chill for at least an hour and up to several days.

toss strips of roasted green chiles in vinaigrette

Serve as a side for steak, over burgers, chopped up to use in salsa, in quesadillas or tacos, or just eat straight as a snack.


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  • Georgiaberry/Sunshine for Dinner

    Love the video, Elise. Really nicely done, I hope you are planning more of them. I am roasting a pile of peppers from the garden today with plans to make roasted pepper and sour cream chicken enchiladas :) Georgiaberry

  • enna

    I love roasted peppers. This is a bit of a traditional food in my country. I prefer steaming them in a plastic bag, it kind of speeds up the process, but I am sure that this method works fine too. Also love to add lost of fresh garlic and parsley. I also find that if you heat up the oil and then pour it over the peppers it brings out more flavor of the them.

  • Dawn

    Slight twist on the broiler method, which I learned from Cooks illustrated. It makes the process faster and cuts out the need to turn the hot peppers. Cut the stalk end off the chile. Cut lengthwise down one side of the chile and open it out so that it lays almost flat – if it won’t flatten, you may need a second lengthwise cut on the opposite side to cut it in half. I usually cut the stalk out, and broil the little chile cap too. I hate to waste good food! Put the (approximately) flattened chile on the broiler pan, skin side up and broil, steam and peel as above. The best thing is that no turning is required, so it takes half to a quarter the time compared with broiling a whole chile!

  • Elizabeth

    These look like they’d be so good on tacos. I’ll have to try this when they’re in season in Australia.

  • Tim

    I roast poblanos under the broiler all the time (I love the smell). I spray them with cooking oil, roast under the broiler turning frequently until the skin is charred. Then I place them in a Ziploc for about 30 min. After that the skin comes right off. Remove stems & seeds, then slice or chop. They are great on or with almost anything. Do a google search for “Oww Chili”. I have been making this for years. It calls for adding “nine” roasted & chopped poblanos at the end. Makes it fantastic. It is best to use sirloin seared over charcoal & then cubed (much better than ground beef).

  • Estoy Listo

    Add them, chopped, with scrambled eggs, and you’ll soon know the value of roasted peppers.

    My buddy, Woody, broils hatch peppers in the oven. He wraps them in moistened cotten towels, then at length, bags and freezes them. He swears removing the skins is easier after they’ve been frozen.

    Who am I to doubt the wisdom of a Tex-Mex expatriot who buys his peppers in 40# batches?

  • Bill R

    I’ve been a long time fan of your website but never written before. I just wondered if you had ever tried roasted peppers leaving the skin on. I love the smell and taste of roasted peppers. A year or so ago, I tried roasting peppers on the grill with a good browning cheese like mozzarella, provolone, or Parmesan. My family has loved them. Just cut them in half, remove seeds and veins, tops with cheese and maybe olive oil and pepper, and roast until the skin is brown. We really love them.

    • Tim

      In my experience leaving the skin on makes them bitter & it has the consistency of plastic wrap.

    • Elise Bauer

      I don’t like the consistency of the skin if left on. It’s a little tough. That said, we roast padron peppers which have thin skin, and those I’m happy to leave on. In fact, they’re really difficult to peel, so there’s little point.