Condiment/ Freezer Friendly/ Kitchen Tip/ Recipe

Roasting and Freezing Chili Peppers

July 18, 2019 (Last Updated: August 9, 2019)

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Roasting and Freezing Chili Peppers – How to roast and preserve peppers to last year round.

Fresh jalapenos, anaheims and poblano peppers in a white bowl.

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.

Anaheim peppers, jalapeno peppers and poblana peppers in a pile.

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.

A BBQ grill filled with chili peppers.

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

Jalapeno peppers on a gas grill.

How do I roast chili peppers 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

How do I use roasted peppers 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.  

Roasted jalapeno pepper being placed into a paper bag.

Leave peppers in bag for about 10 minutes.  This allows the chilies to sweat which makes the skins easier to remove.

A paper bag on a white board with a a pair of tongs next to the bag.

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.

A tray full of roasted chili peppers.

Place the entire tray in a freezer for at least 1 hour until frozen solid. 

Frozen chili peppers in a pile on a white board.

 Then move the peppers to a freezer bag.  

Roasted peppers in a freezer safe 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.

A roasted anaheim pepper held under running water in the sink.

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.

Anaheim pepper with roasted skin peeling off pepper.

What recipes include roasted peppers?

Some of my favorite recipes include Tortilla Pinwheels, Enchilada Bake, Green Chili Sauce and White Chicken Chili.

roasted anaheim peppers on a baking sheet.

Additional recipes preserving food –

 

Roasted anaheim pepper without skin or seeds.

Don’t forget to PIN for later! Fresh jalapenos sitting on a white board in front of a bowl of peppers.

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

5 from 4 votes
An assortment of peppers from the garden. Learn how to roast and freeze chili peppers.
Roasting and Freezing Peppers
Prep Time
5 mins
Cook Time
15 mins
Freeze Time
1 hr
Total Time
1 hr 20 mins
 
Tips on roasting and freezing fresh chili peppers
Course: Side Dish, Vegetable
Cuisine: Mexican
Keyword: freezing anaheim peppers, freezing chili peppers, how to freeze peppers, what to do with extra chili peppers
Servings: 1 batch
Calories: 16 kcal
Author: Kathy
Ingredients
  • 5-10 whole Chili Peppers you can use any amount of peppers you have on hand.
Instructions
  1. Place whole peppers on a hot gas grill over high heat.
  2. Rotate peppers every couple of minutes so you achieve a char, but not a burn. You want to achieve a char on all sides.
  3. 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,

  4. Remove frozen peppers from baking sheet and place in a freezer bag.
  5. To use, remove desired amount of peppers from freezer.
  6. Place under warm running water. The skins will slip right off and the seeds will rinse out.
  7. Cut off the top and use the meaty part of the pepper.
Recipe Notes

You can use any kinds of chili pepper. Roast the amount you have on hand.

Nutrition Facts
Roasting and Freezing Peppers
Amount Per Serving (0.25 cup)
Calories 16 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 5mg0%
Potassium 94mg3%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 2g2%
Protein 1g2%
Vitamin A 1325IU27%
Vitamin C 1.6mg2%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.

Update Notes: This post was originally published in September 2015. The post and pictures have been updated.

 

 

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22 Comments

  • Reply
    Dawn - Girl Heart Food
    July 22, 2019 at 8:56 am

    5 stars
    So many great tips! Love roasted peppers and love the idea of freezing some to have all year long 🙂 !

    • Reply
      Kathy
      July 26, 2019 at 5:20 pm

      There’s nothing better in the middle of winter than finding a bit of summer in your freezer!

  • Reply
    Alexandra @ It's Not Complicated Recipes
    July 18, 2019 at 9:16 pm

    5 stars
    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!

    • Reply
      Kathy
      July 19, 2019 at 6:26 am

      They are so easy to use frozen and you can just pull out the amount you need.

  • Reply
    Mary Ann | The Beach House Kitchen
    July 18, 2019 at 6:32 am

    5 stars
    Great idea for a post Kathy! Thanks for all the valuable info!

    • Reply
      Kathy
      July 19, 2019 at 6:29 am

      Thank you!

  • Reply
    Jane
    October 23, 2018 at 11:34 am

    5 stars
    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!

    • Reply
      Kathy
      October 23, 2018 at 6:50 pm

      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!

  • Reply
    Maya @ Treats and Eats
    September 29, 2015 at 10:28 am

    Wow- that’s a TON of peppers! What a genius idea to roast and then freeze!

    • Reply
      Kathy
      September 29, 2015 at 7:20 pm

      I love making them last way beyond the growing season!

  • Reply
    Senika @ Foodie Blog Stalker
    September 28, 2015 at 3:36 pm

    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!

    • Reply
      Kathy
      September 29, 2015 at 4:31 am

      Lucky you! What a wonderful gift!

  • Reply
    Anu-My Ginger Garlic Kitchen
    September 28, 2015 at 11:19 am

    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.

    • Reply
      Kathy
      September 29, 2015 at 5:47 am

      Thanks, Anu!

  • Reply
    Laura
    September 28, 2015 at 5:55 am

    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!

    • Reply
      Kathy
      September 29, 2015 at 5:48 am

      On pizza!!! What a brilliant idea!

  • Reply
    David @ Spiced
    September 28, 2015 at 5:43 am

    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! 🙂

    • Reply
      Kathy
      September 29, 2015 at 5:51 am

      I hope you had a great crop of peppers. I love the idea of adding to soups. I will have to try it!

  • Reply
    Danielle @ So Munch Love
    September 26, 2015 at 9:54 am

    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. ��?��???

    • Reply
      Kathy
      September 26, 2015 at 5:35 pm

      Roasting and freezing them lets you enjoy them all year long.

  • Reply
    Cakespy
    September 26, 2015 at 7:40 am

    It being that I live in New Mexico, this is particularly useful!

    • Reply
      Kathy
      September 26, 2015 at 5:34 pm

      Lucky you! You have access to the very best chilies!

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