Roasting and Freezing Chili Peppers - How to roast and preserve peppers to last year round. Step by step directions on how to roast chili peppers on a gas grill and how to freeze roasted peppers.
Harvest season is a busy time of year for us. Everything seems to ripen at the same time.
We are busily trying to get everything picked, cleaned, canned, dried or frozen. This week I picked the last of our peppers; jalapenos, anaheims and poblanos. Since we can't possibly eat all of these peppers fresh, I roast and freeze them to last throughout the year. I often use the poblano peppers when making this Chili Relleno Casserole.
Another great recipe for using up the peppers is making pickled peppers!
Why roast chili peppers?
Roasting peppers brings out an amazing flavor of the pepper. It also makes it easy to remove the outer layer or skin of the pepper so you are just left with the meaty part of the pepper.
If you've ever been to a farmer's market in the southwest you may have seen and smelled roasting peppers. New Mexico is famous for their Hatch green chilies. They are roasted in a huge caged drum over a hot fire. The drum rotates slowly so that all the peppers are evenly roasted.
The smell of these chilies roasting is amazing. Since I don't have such a contraption, I've had to improvise. I use my gas grill, but I can achieve delicious results.
What type of peppers can I roast and freeze?
You can roast just about any type of pepper. Make certain the pepper isn't too small or there may not be enough meat on the pepper.
Some of my favorites include:
- Jalapenos
- Pablanos
- Anaheim peppers
- Sweet bell peppers
Roast on a gas grill
- Turn all burners to high
- Allow grates to heat up for at least 5 minutes
- Place chilies on grate
- Turn every 3-5 minutes
- Continue rotating until peppers are charred on all sides
To use right away
To use fresh, roast the chilies. When they are done, place them directly into a paper bag (lunch bag size) and fold bag closed.
Leave peppers in bag for about 10 minutes. This allows the chilies to sweat which makes the skins easier to remove.
To remove skins place a roasted pepper on a cutting board, cut off the top and slice the pepper open lengthwise. Scrape off all the seeds. Then peel off the skins with your fingers or a small knife. It's okay to leave a bit of skin on the pepper.
How do I freeze roasted chili peppers?
To freeze, leave peppers whole and freeze on a lined baking sheet.
Place the entire tray in a freezer for at least 1 hour until frozen solid.
Then move the peppers to a freezer bag.
How do I use frozen peppers?
When you need a pepper, just take the amount you need out of the freezer and run each pepper under warm water.
The skin just slips away and you're left with just the meat of the pepper. Pull off the top of your pepper and slice the pepper open (often you can do this with your fingers and you don't need a knife.) Continue rinsing until the seeds are removed.
Recipes with roasted peppers
Some of my favorite recipes include Tortilla Pinwheels, Enchilada Bake, Green Chili Sauce and White Chicken Chili.
More recipes preserving food
- Freezing Raspberries
- Freezing Rhubarb
- Dried Pears
- Canned Apple Pie Filling
- Blackberry Jam
- Canning Cherries
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious recipes!
Listen to the recipe
You can listen to all the steps on how to roast peppers on the podcast Preserving the Pantry! Just click on the play button below to listen now!
Roasting and Freezing Peppers
Ingredients
- 5-10 whole Chili Peppers (you can use any amount of peppers you have on hand.)
Instructions
- Place whole peppers on a hot gas grill over high heat.
- Rotate peppers every couple of minutes so you achieve a char, but not a burn. You want to achieve a char on all sides.
- Place on a baking sheet lined with parchment paper and place baking sheet directly in the freezer for 1-2 hours until peppers are frozen,
- Remove frozen peppers from baking sheet and place in a freezer bag.
- To use, remove desired amount of peppers from freezer.
- Place under warm running water. The skins will slip right off and the seeds will rinse out.
- Cut off the top and use the meaty part of the pepper.
Notes
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Nutrition
Update Notes: This post was originally published in September 2015. The post and pictures have been updated.
Laura says
How long will these stay good when frozen?
Kathy says
Hi Laura,
When stored in a deep freezer, they will maintain their quality for up to a year. Longer than a year, they start to lose their quality, but they are still edible.
Enjoy,
Kathy
Stacy says
I live in southern CA and buy hatch chili peppers from NM at the end of summer but I usually just buy what I can cook. I roasted and froze a few pounds this time around and used a few tonight in some mac n cheese. This makes peeling and seeding roasted peppers so easy!! I am excited to have real hatch chili peppers for autumn months ahead. Thanks for great recipe! 🙂
Kathy says
Good job on stocking up the freezer and making certain you have some to use all year long! I have not added to mac and cheese before but that's one I'll have to try soon! Sounds delish!!! 🙂
Dee says
Just followed your instructions for Anahein, Ancho and Jalapeno peppers from my garden. Thank you for the clear, complete steps!
Kathy says
Thanks, Dee!!!
Suz says
Don't forget to wear gloves! I processed a bushel of roasted medium hatch green chilies yesterday and my hands literally burned for hours afterward. I won't make that mistake again!
Kathy says
Thanks for the tip! Some peppers are hotter than others and some people are more susceptible to the heat. Gloves are a good idea!
Michelle Severe says
I pull the skins when cool enough to handle, clean the seeds out scraping with a knife, then chop them up & freeze on a lined cookie sheet using an ice cream scoop! Throw in a gallon zip lock bag, perfect portions or freeze spread out, then use what you need!
Kathy says
Great idea! Thanks 🙂
Dawn - Girl Heart Food says
So many great tips! Love roasted peppers and love the idea of freezing some to have all year long 🙂 !
Kathy says
There's nothing better in the middle of winter than finding a bit of summer in your freezer!
Alexandra @ It's Not Complicated Recipes says
What a fantastic idea! I never would have thought to freeze the chili peppers. Roasting them sounds delicious, too!
I do love chili 😉
Thanks for all of the information, this is such a useful post!
Kathy says
They are so easy to use frozen and you can just pull out the amount you need.
Mary Ann | The Beach House Kitchen says
Great idea for a post Kathy! Thanks for all the valuable info!
Kathy says
Thank you!
Jane says
Are the frozen peppers mushy when you use them, or do they remain sliceable? Any tips where to find recipes to use the frozen peppers? Thank you for this interesting post. I grew a plant for the first time this year and have so many to harvest now!
Kathy says
How lucky for you to have a bunch of peppers to harvest! These peppers don't turn mushy, but they are soft. They are very similar to peppers you buy in a can. I have a few recipes that use the peppers. Check out Mexican Tortilla Pinwheels or Enchilada Soup. Good luck with roasting and freezing the peppers!
Maya @ Treats and Eats says
Wow- that's a TON of peppers! What a genius idea to roast and then freeze!
Kathy says
I love making them last way beyond the growing season!
Senika @ Foodie Blog Stalker says
They all look SO gorgeous! I think Anaheims are my new favorite 🙂 A friend gifted me a bunch of roasted hatch chilis a few weeks ago that I froze. Love having them ready for me!
Kathy says
Lucky you! What a wonderful gift!
Anu-My Ginger Garlic Kitchen says
This is an awesome post, Kathy. I need to go and grab some chili peppers, so that I can savor them year long. Thanks for this lovely share.
Kathy says
Thanks, Anu!
Laura says
We have the exact same problem Kathy, too many peppers to use fresh and not knowing what to do with. Awesome post! And I don't really eat too many peppers (I know, so why do I plant so many, dunno!). But my husband LOVES them in salads and soups and I throw them on his pizza to get his veggie quota in. This is great!
Kathy says
On pizza!!! What a brilliant idea!
David @ Spiced says
This post is perfect! I'm about to go pick the last few peppers in our garden since the mornings are getting quite chilly now. I've never roasted peppers before freezing them...but this is a great idea. I bet they would be the perfect addition to winter soups! 🙂
Kathy says
I hope you had a great crop of peppers. I love the idea of adding to soups. I will have to try it!
Danielle @ So Munch Love says
I'm doing a happy little dance over here while reading your post. I LOVE chiles and have a glut of jalapenos in my garden right now, so this is super cool. I love eating them so much when they're fresh, I didn't think to roast and freeze them. Great idea! Hopefully, I can get a few to turn red before then. ��?��???
Kathy says
Roasting and freezing them lets you enjoy them all year long.
Cakespy says
It being that I live in New Mexico, this is particularly useful!
Kathy says
Lucky you! You have access to the very best chilies!