Every year in August and September our garden is awash in green chiles— poblanos and Anaheims. Every few days we’ll pick several and take them into the kitchen to roast.
Our favorite way to eat them? Marinated with a little olive oil, vinegar, and salt. That’s all. Sort of like the traditional preparation of roasted red bell peppers, but with green chiles instead.
Both Anaheim chiles (similar to New Mexico or Hatch green chiles) and poblanos are relatively mild chiles so they can usually be eaten straight as described below. Though once in a while you will get a HOT one. Best to save those for salsa.
Those of us who are more adventurous chile eaters will roast the jalapeños growing in the garden and prepare them the same way. If you have a gas stove, the easiest way to roast the chiles is directly over the flame of a gas stove burner. We’ve prepared the following video to show you how.
Roasted Green Chiles in a Light Vinaigrette Recipe
Ingredients
- Several green chiles such as Anaheims, Hatch, poblanos, or jalapeños. They should have thick flesh and sturdy peels (not a thin skinned pepper like a padron).
- Olive oil
- Cider or red wine vinegar
- Kosher salt
Read More: Roasted Green Chiles in a Light Vinaigrette
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