Put chili peppers on a baking pan, place under broiler and roast, approximately 3-6 minutes, until skin is brown and blistered. Check often - don’t burn! Flip chilies and roast other side, approximately 3-6 minutes, until skin is brown and blistered. Again, check often - don’t burn!
Remove from oven and roll chili peppers in a damp dish towel. Let wrapped chilies sit for several minutes before removing skin and seeds. If chilies are to be frozen and some of the skin is difficult to remove, just let it remain on the chili. Once the chili has been frozen and thawed, the remaining skin will easily peel off the chili.
NOTE: When I am able to find good chili peppers in season, I usually roast a lot at the same time and freeze for later use. To freeze, I place chili flat on parchment paper on a plate or baking sheet (whatever fits in available freezer). If layering (photo below), press each layer as flat as possible. Freeze just until chili are stiff. Then remove individual chili and place in a freezer container marked with contents and date.
Fresh or frozen Poblano or Anaheim chili is great in omelettes and Polo Relleno. I use the Poblano chili (fresh/frozen) for Stuffed Poblano Peppers and Poblano Chili Stuffed with Pumpkin. I use the Anaheim chili (fresh/frozen) for Chili Rellenos and Chili Stuffed with Goat Cheese, Pears and Maple Walnuts.
Reviewed 8/30/2017 Revised 1/19/2025
Remove from oven and roll chili peppers in a damp dish towel. Let wrapped chilies sit for several minutes before removing skin and seeds. If chilies are to be frozen and some of the skin is difficult to remove, just let it remain on the chili. Once the chili has been frozen and thawed, the remaining skin will easily peel off the chili.
Reviewed 8/30/2017 Revised 1/19/2025
Revised freezing instructions, added photos
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