One of my favorite parts of this time of year is the peppers. There’s nothing better than eating a ripe bell pepper raw or roasting peppers for soup.
This weekend I was immersed in recipe testing for my cookbook (more details soon!) and in my efforts to make the best chili possible I spent some time playing around with roasting peppers. Poblano peppers (pictured above, along with a rogue jalapeño) are one of my favorites for their mild heat, although they tend to be much hotter when red and fully ripened. (PS. I also recently learned that ancho chiles are the same thing as poblano peppers, just dried.)
I thought it might be fun to share a photo tutorial of how to roast peppers since it’s so simple! You can roast any fresh pepper using this method — all you need is an oven! Let’s get to it!
If you don’t feel like turning on your oven, one of my favorite pepper roasting methods is actually roasting them over a gas stovetop. (Simply Recipes has a great tutorial showing you how if you’re interested.)
Roasted peppers add a wonderful flavor to soups, stews, and sauces. I also love adding these to tacos, enchiladas, sloppy joes, and even using them to spice up creamy cashew cheese. If you enjoy Mexican food and can’t eat dairy, this is a great alternative and it’s even better with roasted peppers blended into the mix!
What are your favorite ways to use roasted peppers?