WHAT YOU'LL LOVE
- Never buy canned again. Once you see how simple this is, jarred or canned roasted peppers stop making sense — fresh char beats anything from a can.
- The steam does the peeling for you. Sealing the charred peppers in a bag or container for 10 minutes loosens the skin so it practically slides off, no scrubbing required.
- One technique, endless uses. The same roasted pepper works in salsas, on sandwiches and burgers, in salads, or blended into sauces — it's a building block, not a single-use ingredient.
- Barely any cleanup. No pots, no oil, no bowls — just peppers, direct flame, and a bag to steam them in.
How to Make Fire Roasted Peppers
Tom Jackson
Rated 5.0 stars by 3 users
Category
Veggies
Cuisine
Mexican
Servings
1
Cook Time
10 minutes
Calories
25
Fire-roasted peppers are a game-changer in the kitchen. Their versatility, smoky flavor, and ease of preparation make them a must-have ingredient for any cook.
Ingredients
-
Peppers of your choice - Jalapeños, Poblanos, Anaheims, Red Bell, etc
Directions
- Preheat your Yoder Smokers YS640s Pellet Grill to 500ºF, set up for direct grilling (diffuser removed) and standard grates installed. When the grill is hot, place your peppers directly over the flame.
- Blacken/char peppers evenly, on all sides.
- Remove the peppers from the grill and place in a container with a lid or a zip-top plastic bag. Let steam for 10 minutes.
- Remove peppers from the container. Slice off the stem end of the pepper. Slice open the pepper. Scrape out the seeds and ribs. Flip over and peel off the charred skin.
- You’re left with the smoky tender flesh of the pepper. Ready to be used in salsas, on sandwiches, burgers or in a salad.
Recipe Note
Recipe FAQ
Why steam the peppers after charring them?
Sealing the hot, charred peppers in a container or bag traps steam against the skin, which loosens it so it peels away cleanly instead of sticking.
Do I have to use a grill?
No — a gas stovetop flame, a broiler, or even a torch can char peppers just as well. The key is direct, high heat that blackens the skin without needing to cook the flesh through.
Which peppers work best for this?
Jalapeños, poblanos, Anaheims, and red bell peppers all roast well — thinner-walled peppers char a bit faster, so keep an eye on smaller ones.
How long will roasted peppers keep?
Once peeled and seeded, store them in the refrigerator in an airtight container for up to a week, or freeze for longer storage.
What can I make with these?
Salsas, sandwich toppers, burger toppings, salads, pasta sauces, and dips like hummus all benefit from the smoky depth roasted peppers add.
How indoor-friendly is this recipe?
5 out of 5 — perfect for indoor or outdoor cooking. A gas stovetop burner or a broiler chars peppers just as effectively as an outdoor grill.
Recipe Highlights
Direct flame, not indirect heat: Direction Step 1 sets the grill up for direct grilling with the diffuser removed — that direct exposure to flame is what chars the skin instead of just cooking the pepper through.
Blackened evenly on all sides: Step 2 rotates the peppers to char every side — skipping any side leaves that section un-peelable later and dilutes the smoky flavor.
Sealed to steam, not left open to cool: Step 3 traps the hot peppers in a closed container for a full 10 minutes, which is what makes the charred skin peel off in Step 4 instead of clinging to the flesh.
Seeded and peeled last: Step 4 removes the stem, seeds, ribs, and skin only after steaming — trying to do this on a still-hot, unsteamed pepper makes the job far harder.
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Nutrition
Nutrition
- Nutrition Serving Size
- 2 oz
- per serving
- Calories
- 25
- Fat
- grams
- Saturated Fat
- grams
- Cholesterol
- milligrams
- Sodium
- 40 milligrams
- Carbs
- 6 grams
- Fiber
- 2 grams
- Sugar
- 4 grams
- Protein
- 1 grams
