I looove green chilies. But I have an admission to make. When I lived in the States, I generally bought them in a can. It was just so much easier that way– and I’m infamously lazy. And while they do have lovely canned roasted red peppers here in Spain… it’s hard to find green. And so I had to learn to make them at home.

Now, making roasted peppers (both red and green) isn’t very difficult. If you’ve ever done it, you know that peeling them is really the only hard part– and that if you don’t roast them just right, peeling can be a big pain in the butt. Want to make perfect roasted green peppers (or chiles– whatever you want to use) every time? It’s as simple as:

1. Using oil, not water
2. Getting them black as sin
3. Letting them steam

1. Wash and dry peppers thoroughly.

2. Preheat the broiler. Brush peppers generously with oil (I use EVOO).

Click to enlarge.

3. Place peppers under the broiler. Roast one side of peppers until blackened and blistery. Turn.

4. Repeat on all sides. Getting them very very well done is the trick to easy peeling. You want black, blistery, ugly peppers. It’s almost impossible to roast them too much– but it’s all-to-easy to rush them and have a difficult time peeling.

5. Place peppers in a sealable bowl or bag. Close tightly and let them steam in their own heat and moisture for 15-20 minutes. This will make the skin pull more easily away from the pepper.

6. Pull blackened skin away from peppers. Again (I can’t stress enough), the better they’re cooked, the easier they’ll peel. Never use water to help peel the peppers– it washes tons of flavor away.

7. Separate into strips or pieces, and use as desired. Delish!

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