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
Scale
- 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:
