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Roasted Green Chiles in a Light Vinaigrette
Roasted Green Chiles in a Light Vinaigrette
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Cook Time:
25 minutes
Total Time:
25 minutes
Roasted green chile strips tossed in a zesty olive oil vinaigrette.
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)
  • Extra virgin olive oil
  • Cider or red wine vinegar
  • Kosher salt
Instructions:
  • Char the chiles to perfection: - Gas Stovetop Method: Place chiles over a gas flame on a metal grate. Let them blister and blacken on all sides by turning them occasionally. - Broiler Method: Preheat broiler on high, roast chiles on a foil-lined roasting pan a few inches from the element. Turn to char both sides. - Grill Method: Grill chiles on high heat until they blister and char, flipping as needed.
  • Steam the well-blistered and blackened chiles: Place the chile peppers in a covered bowl or seal them in a brown paper bag to steam. This will make the charred skins easy to peel. Allow them to steam for 5 to 10 minutes until they are cool enough to handle.
  • Peel off charred skins: Gently remove the charred bits using your fingers or a damp towel.
  • Prepare peppers: Make a lengthwise slit in each pepper and remove the seeds, seed pods, stems, and inner veins to minimize spiciness. Consider wearing gloves or coating your hands with cooking oil before handling the peppers to avoid irritation. Wash your hands thoroughly after handling and avoid touching your eyes.
  • Coat with vinaigrette and refrigerate: In a ceramic or glass bowl, place the poblano chiles. Drizzle with olive oil and sprinkle with vinegar and salt. Toss to evenly coat the chiles. Cover and chill for at least an hour, or up to several days. Enjoy as a side for steak, over burgers, in salsa, quesadillas, tacos, or simply as a snack.

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