Green chilis are a popular pepper used in many Southwestern and Mexican dishes. When roasted, they take on a rich, smoky flavor that adds delicious complexity to salsas, sauces, soups, casseroles, and more. But exactly how long does it take to properly roast green chilis? Here is a quick overview of roasting times for various types and preparations of green chilis.
Quick Answer
Most green chilis take 15-20 minutes to roast properly in the oven at 400°F. Larger green chilis may take up to 25 minutes. On the grill or over a gas burner on the stovetop, green chilis can roast in 10-15 minutes. Always roast until the skin is evenly blistered and charred.
Oven Roasting
Oven roasting is one of the easiest and most consistent ways to roast green chilis. The dry ambient heat of the oven allows the chilis to blister and blacken evenly across the skin. Follow these oven roasting guidelines for different types and sizes of green chilis:
- Small green chilis (4-5 inches long) – 15-20 minutes at 400°F
- Medium green chilis (5-7 inches long) – 18-22 minutes at 400°F
- Large green chilis (7-9 inches long) – 20-25 minutes at 400°F
- Extra large green chilis (9+ inches long) – 23-28 minutes at 400°F
The roasting time may vary slightly depending on how thick the chili walls are. Monitor the chilis closely and remove them once the skin is evenly blistered and blackened. The chili should be somewhat collapsed and soft when done.
Tips for Oven Roasting Green Chilis
- Leave the chilis whole with the stems on.
- Place the chilis on a baking sheet lined with aluminum foil or parchment paper.
- Roast at 400°F, turning the chilis halfway through cooking.
- Make sure the oven racks are positioned in the center of the oven for even heating.
Stovetop Roasting
Stovetop roasting over an open flame is a quick and convenient way to blister green chilis. You can use either a gas burner or grill to char the skin. Follow these general stovetop roasting guidelines:
- Small green chilis – 8-12 minutes
- Medium green chilis – 10-15 minutes
- Large green chilis – 12-18 minutes
As with oven roasting, cooking time will vary based on chili size and thickness. Rotate the chilis frequently over the flame to ensure even blistering.
Tips for Stovetop Roasting
- Use metal tongs to turn the chilis – do not pierce the skin.
- Place chilis directly on the grill grates or over the gas burner.
- Leave the stove ventilation fan on high to dissipate smoke.
- Have a baking sheet ready to transfer the roasted chilis to.
Microwave Roasting
While the microwave is not an ideal way to roast green chilis, it can be done in a pinch. Microwaving does not allow the skin to blister and blacken as effectively as oven or stovetop methods. But it will soften the chilis enough to remove the skin. Follow these microwave directions:
- Small green chilis – 45 seconds to 1 minute on high
- Medium green chilis – 1 to 1.5 minutes on high
- Large green chilis – 1.5 to 2 minutes on high
After microwaving, place the chilis in a covered bowl or paper bag for 5 minutes. This will allow the trapped steam to further loosen the skins for peeling.
Tips for Microwave Roasting
- Pierce each chili in several spots with a fork before microwaving.
- Arrange chilis in a single layer on a microwave-safe plate.
- Microwave in 30 second intervals until slightly soft.
- Cover and let steam for 5 minutes before peeling.
Roasting Peppers vs. Green Chilis
Standard bell peppers and green chilis require slightly different roasting times and methods. Here is a quick comparison:
| Green Bell Peppers | Green Chilis |
|---|---|
| Take 10-15 minutes to roast in the oven at 450°F | Take 15-25 minutes to roast in the oven at 400°F |
| Have thicker, crunchier walls that take longer to soften | Have thinner walls that blister and char faster |
| Only need to blister and blacken the skin, not fully soften | Should be softened and somewhat collapsed when done roasting |
So while the oven roasting time is similar, you’ll want to roast green chilis at a lower temp, for longer, until the inside has softened. Their thinner walls mean they don’t need as high heat to blacken and blister the skin.
Determining Doneness
It can be tricky to know exactly when green chilis are fully roasted, but there are a few key signs to look for:
- The skin is evenly blistered, wrinkled, and blackened
- The chili has softened and collapsed slightly
- The inside flesh has started to soften
- The chili walls are no longer crunchy or raw
- The chili offers little resistance when squeezed
The chili should not be completely mushy and falling apart, but it should have lost its raw crunchy bite. Err on the side of over-roasting to ensure the insides have softened completely. Use your judgement, removing larger chilis early or cooking smaller ones a minute or two longer as needed.
Resting and Cooling
Once the green chilis are roasted, they need to rest, sweat, and cool completely before peeling. This important step allows the steam and heat to further penetrate the chili walls separating the skin. Here are some guidelines for cooling roasted chilis:
- Immediately place just-roasted chilis in a covered bowl or paper bag.
- Let rest 15 minutes for small chilis, up to 30 minutes for extra large.
- The trapped steam will help loosen the skin from the flesh.
- Once rested, spread out on a baking sheet until completely cooled.
- Do not rush the cooling process – let chilis rest at least 60 minutes.
- Once cooled, the skin should peel off easily by hand.
Proper resting and cooling helps make peeling the blistered skin less tedious. Never try to peel hot roasted chilis – wait until completely cool for easiest skin removal.
Storing Roasted Green Chilis
Once roasted and peeled, properly stored green chilis will last for months frozen or canned. Here are some storage tips:
- Refrigerator – Store peeled chilis in an airtight container up to 1 week.
- Freezer – Freeze roasted chilis in freezer bags up to 4 months.
- Canning – Properly canned roasted chilis last up to 1 year sealed.
- Oil – Submerged in olive oil, roasted chilis can be refrigerated several weeks.
- Vinegar – Pickled in vinegar, roasted chilis keep 4-6 months refrigerated.
For best flavor, try to use roasted green chilis within a few days. But proper storage lets you enjoy their taste for many months.
Common Roasting Problems
It takes some practice to master roasting green chilis. Here are some common problems and how to avoid them:
| Problem | Solution |
|---|---|
| Under-roasted | Cook chilis longer, checking frequently for doneness. Err on the side of over-roasting. |
| Burnt, bitter flavor | Use lower oven temp (375°F), watch closely, rotate chilis frequently. |
| Inconsistent roasting | Turn chilis during roasting for even exposure to heat source. |
| Chilis won’t peel | Let chili rest covered 15-30 minutes after roasting before peeling. |
| Chilis falling apart | Be gentle when turning, don’t over-roast to mushiness. |
It takes practice to learn the nuances of roasting different sizes and types of green chilis. Pay close attention and adjust methods as needed. With experience, you’ll perfect your chili roasting technique.
Roasting Chile Varieties
Not all green chilis are created equal when it comes to roasting. Here are guidelines for popular green chili varieties:
Poblano
- Oven: 18-22 minutes at 400°F
- Stovetop: 12-15 minutes
- Large heart-shaped chili with mild heat
Hatch
- Oven: 20-25 minutes at 375°F
- Stovetop: 10-12 minutes
- Iconic New Mexican chili with medium heat
Jalapeño
- Oven: 15-18 minutes at 400°F
- Stovetop: 8-10 minutes
- Small, smooth, and very hot
Anaheim
- Oven: 18-22 minutes at 425°F
- Stovetop: 10-12 minutes
- Mildly hot chili common in American cooking
As a general rule, thinner-walled peppers like jalapeños will roast faster than thicker-walled varieties. Be sure to adjust oven temp and cooking times as needed.
FAQs
Should you roast green chilis wet or dry?
Always roast green chilis dry – do not rinse or wet them before roasting. The moisture will create steam that prevents the skin from properly blistering and charring. Make sure chilis are clean and thoroughly dried before roasting.
Do you roast green chilis whole or cut in half?
Roast chilis whole with the stem end intact. Cutting them can cause the thinner flesh to overcook and juices to leak out. Roast whole for best flavor and texture.
Is it better to broil or roast green chilis?
Roasting is generally better than broiling. Chili skins char more evenly in the ambient heat of an oven, while intense top-down broiling can burn before inside is done. However, you can broil carefully in a pinch.
Can you freeze roasted green chilis?
Yes, roasted green chilis freeze very well for long-term storage. Allow chilis to cool completely before freezing in airtight bags. They will keep 4 to 6 months in the freezer.
How do you peel roasted green chilis?
After cooling completely, the blistered skins should peel off easily by hand. Start peeling from the stem end and work down. For stubborn spots, use a paring knife to help separate skin from flesh.
Conclusion
Achieving perfectly roasted green chilis takes some trial and error. But with these roasting times and tips, you will be well on your way to smoky, flavorful chilis. Just remember to roast thoroughly until soft and evenly charred before cooling, peeling, and enjoying your freshly roasted green chilis in your favorite Mexican and Southwestern recipes.