Making your own canned green chiles at home is easier than you think—and full of that fresh, roasted flavor. With only 3 simple ingredients and no pressure cooker required, you can roast, peel, dice, and preserve poblano peppers in under an hour. It’s a Southern pantry staple you’ll be glad to have on hand, especially when peak chile season rolls around in July!
So this post orginates in the hot of 2020 when everything was weird in more ways than 1. One of those being, you could not find canned green chiles anywhere! I was needing them for recipes like my green chilis & egg quiche and white chicken chili that winter and they were NEVER in stock!
So I just took matters into my own hands and made my own. My Southern mother taught me how to peserve a lot of things without a pressure cooker so I knew I could just makes these myself and stock up. It obviously takes a little extra work than just buying them from the store - but when you're in a pinch or just want to make it homemade, this canned green chiles recipe is a great option!
Reader Review
⭐️⭐️⭐️⭐️⭐️
"I hadn't thought of using a milder pepper like Poblano for this recipe, but I loved the way it turned out. I'm also giving this 5 stars because it's a recipe to replicate what you get with canned green chiles and not a CANNING green chiles recipe."
- OSGILIATH BURNS
Line a baking sheet with foil or parchment paper. Drizzle with olive oil.
Slice each pepper in half longways and lay face down on the baking sheet. Sprinkle with salt.
Pro Tip - Store it in 4-ounce mason jars* or an airtight container and keep it in the fridge for up to 2 weeks. To Freeze - just pace the mason jar in the freezer for up to 6 months. Let thaw in the fridge for 24 hours before using as needed an any recipe.
Recipe
How to Make Canned Diced Green Chiles
- Total Time: 30 minutes
- Yield: 2
Description
Making your own canned green chiles at home is easier than you think—and full of that fresh, roasted flavor. With only 3 simple ingredients and no pressure cooker required, you can roast, peel, dice, and preserve poblano peppers in under an hour. It’s a Southern pantry staple you’ll be glad to have on hand, especially when peak chile season rolls around in July!
Ingredients
- 6 Poblano Peppers
- Olive Oil
- Salt
Instructions
- Preheat the oven to 450 degrees.
- Line a baking sheet with foil or parchment paper. Drizzle with olive oil.
- Slice each pepper in half longways and lay face down on the baking sheet. Sprinkle with salt.
- Place in the preheated oven for 25 minutes until charred and blistered.
- Once finished, remove from the oven and let peppers cool for 10-15 minutes.
- Once cooled, gently peel off the skin and remove the ends and seeds.
- Chop finely and store in an airtight container. Use in any recipe that calls for 4 ounces of canned diced green chilies.
Notes
- 3 medium-large sized poblano peppers will make 4 ounces of diced green chiles - like the cans. This recipe makes 2 - 4 ounce jars.
- You can store it in 4-ounce mason jars or an airtight container and keep it in the fridge for up to 2 weeks.
- To Freeze - store in a freezer in the mason jars for 6 months. To thaw, place in the fridge for 24 hours then use as needed any any recipe.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Vegetables
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 4 Ounces
- Calories: 131
- Sugar:
- Sodium:
- Fat: 9.1 g
- Trans Fat:
- Carbohydrates: 13.2 g
- Fiber:
- Protein: 2.9 g
- Cholesterol:
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Osgiliath Burns says
I hadn't thought of using a milder pepper like Poblano for this recipe, but I loved the way it turned out. I'm also giving this 5 stars because it's a recipe to replicate what you get with canned green chiles and not a CANNING green chiles recipe.
Heather says
Oh, thank you! I am so glad you think so! It's definitely an easy way to have them on hand, especially with all of the summer poblanos right now, without the hard work of "canning canning" this recipe. They freeze so well. Thanks for the rating and commenting!