Condiment/ Freezer Friendly/ Kitchen Tip/ Recipe

Roasting and Freezing Chili Peppers

An assortment of peppers from the garden. Learn how to roast and freeze chili peppers.

Roasting and Freezing Chili Peppers

The start of the school year is always so busy for me.  This year I switched schools to a larger school and it seems even busier than usual.

Trying to get everything done has been a challenge.  I usually try to get at least two new posts per week up on my blog.  But right now on some weeks you might only hear from me once a week.  Not only am I busy with school, and with the kids and their practices and games, but this is the time of year when our garden gives us  our final harvest.

We are busily trying to get everything picked, cleaned, canned, dried or frozen.  This week I picked the last of our peppers; jalapenos, anaheims, poblanos, and bell peppers.  Since we can’t possibly eat all of these peppers fresh, I roast and freeze them to last throughout the year.

an assortment of peppers from the garden

 

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.  I can achieve nearly the same effect.

Anaheim and jalapeno peppers roasting

I freeze my roasted chilies, but you can also use them fresh.  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, I place a roasted pepper on a cutting board, cut off the top and slice the pepper open lengthwise.  Scrape off all the seeds.  Then use a sharp knife to scrape off the meaty part of the pepper, leaving the skins behind.  It’s okay to leave a bit of skin on the pepper.

To freeze, I leave peppers whole and freeze on a baking sheet first.  Then I move the peppers to a freezer bag.  When I need one, I just take it out of the freezer and run the pepper under warm water.  The skin and seeds just slip away and I’m left with just the part I need.  Super easy, convenient and super tasty!

peppers starting to char

roasted anaheim peppers

Roasted and frozen Anaheim Peppers

Roasted and frozen chili Peppers

poblano peppers roasting

Poblano Peppers

 

jalapenos

Jalapeno Peppers

5 from 1 vote
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
30 mins
Total Time
35 mins
 
Tips on roasting and freezing fresh chili peppers
Course: Side Dish, Vegetable
Cuisine: Mexican
Keyword: freezing chili peppers, how to freeze peppers, what to do with extra chili peppers
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 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.

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16 Comments

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


    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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