Anaheim Peppers + Roasting Steps

Method12 steps

1. 1

   Step 1: Choose one roasting method for the 3 Anaheim peppers: gas flame (step 2), comal or griddle (steps 3–4), or oven (steps 5–7). After the selected route, continue with steaming, peeling and deveining.

   Uses 3 Anaheim peppers

2. 2

   Step 2: Gas-flame route: over a medium gas burner, hold the peppers directly over the flame with tongs. Roast for about 5 minutes, turning as the skin blisters until evenly blistered on all sides.

   Uses 3 Anaheim peppers

3. 3

   Step 3: Comal/griddle route: heat a large comal, nonstick griddle or cast-iron skillet over medium heat. Lining it with foil is optional and only for easier cleanup.

4. 4

   Step 4: Roast the peppers on the comal or griddle for about 20 minutes, turning as the skin blisters and chars on all sides.

   Uses 3 Anaheim peppers

5. 5

   Step 5: For the oven route, preheat to 400°F (200°C). Line a baking sheet with foil or baking paper. If using olive oil, lightly grease the sheet with some of the listed tablespoon and reserve the rest for brushing.

   Uses Some of the optional 1 tablespoon olive oil for greasing; keep the rest for brushing

6. 6

   Step 6: For the oven route, brush the peppers with any oil remaining from the shared tablespoon. Arrange them on the prepared sheet and roast for 20 minutes.

   Roast peppers, first side · 20 minUses 3 Anaheim peppers for the selected oven route · Any oil left from the shared tablespoon after greasing the sheet

7. 7

   Step 7: Turn the partially roasted peppers with tongs, then continue roasting until the skin is charred and blistered, about 20 minutes more.

   Finish roasting peppers · 20 minUses the same peppers after the first 20-minute oven roast

8. 8

   Step 8: After any roasting route, steam the blistered peppers so their skins loosen. Place them in a bowl, cover with a kitchen towel and a flat object such as a plate, or put them in a tightly closed plastic bag. For the bag option, let the peppers cool about 1 minute before bagging.

   Steam to loosen skin · 15 minUses 3 peppers blistered by the selected roasting route · 3 peppers blistered by the selected roasting route · 3 peppers blistered by the selected roasting route

9. 9

   Step 9: After about 15 minutes of steaming, peel away the loosened skins with your fingers. Do not rinse; water removes roasted flavor.

   Uses blistered peppers steamed about 15 minutes

10. 10

    Step 10: Using a sharp knife, remove the stem. Cut the peppers vertically from top to bottom and open them.

    Uses steamed peppers with loosened skins removed

11. 11

    Step 11: Scrape away the veins and seeds with a knife.

    Uses peeled peppers opened vertically

12. 12

    Step 12: Cut the cleaned peppers as required for the dish in which they will be used.

    Uses opened peppers with stems, veins and seeds removed