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!