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2 mason jars of diced green chilies on a white table

How to Make Canned Diced Green Chiles

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3 from 2 reviews


If you're having trouble finding canned diced green chiles, look no further! Roasted poblano peppers at home is a quick and easy way to keep stocked up on canned diced green chiles.


  • 6 Poblano Peppers
  • Olive Oil
  • Salt


  1. Preheat the oven to 450 degrees.
  2. Line a baking sheet with foil or parchment paper. Drizzle with olive oil. 
  3. Slice each pepper in half longways and lay face down on the baking sheet. Sprinkle with salt.
  4. Place in the preheated oven for 25 minutes until charred and blistered.
  5. Once finished, remove from the oven and let peppers cool for 10-15 minutes.
  6. Once cooled, gently peel off the skin and remove the ends and seeds.
  7. Chop finely and store in an airtight container. Use in any recipe that calls for 4 ounces of canned diced green chilies. 


  • 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-safe air-tight container or vacuum seal. Store in the freezer for 6 months or up to 2 years if vacuum sealed.
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: Vegetables
  • Method: Cooking
  • Cuisine: Mexican


  • 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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