Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Three Ways to Char a Chile

On the grill

Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note

The easiest way to peel a fresh hot chile or sweet bell pepper is to char it first. Charring, or fire-roasting, blackens and loosens the skin from the chile’s flesh, allowing it to peel away effortlessly. It also softens the chile and imparts a slightly smoky flavor. Below are three ways to do it. Grilling and broiling are ideal for bigger batches, while the stovetop method works best for just a few.

On the grill Lightly coat chiles with oil and place on the grate over a medium-hot to hot direct grill fire. Turn with tongs as needed until the chile is blackened on all sides. Three Ways to Char a Chile
Under the broiler Put unoiled chiles on a baking sheet or broiler pan and broil 4 to 6 inches from a hot broiler, turning with tongs as needed, until blackened on all sides. Three Ways to Char a Chile
Over a stove burner Balance unoiled bell peppers on a stove grate directly over a high gas flame, turning with tongs as needed, until blackened on all sides. If using an electric stove or for small chiles, click here. Three Ways to Char a Chile

For all methods Once the chiles are charred, immediately put them in a heatproof bowl, cover tightly with plastic wrap, and let sit until cool enough to handle. The chiles will steam as they cool, further loosening the skins. When the chiles are cool, scrape the skins off with your fingers or a paring knife and then core and seed the chiles.

Photos: Scott Phillips


Leave a Comment


  • NYBUD | 08/09/2011

    You can blacken most peppers on a comal (flat cast iron griddle) placed on a burner on top of your gas stove. Turning chilis with tongs as needed, until blackened on all sides. The unoiled chilis will char nicely and it's very easy to clean up.

Leave A Comment

Your email address will not be published.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.