Grilled Peppers and ChilesIf your grill isn’t large enough to accommodate the peppers and chiles in a single layer, cook them in batches.

Prep Time: 25 minutes.

Total Time: 25 minutes.

Yield: Serves 8 to 10.

Ingredients of Grilled Peppers and Chiles:

  • 3 pounds assorted chiles and sweet peppers, such as cherry, Italian Roaster, Yellow Sunrise, bell, poblano, and Santa Fe Grande
  • Extra-virgin olive oil, for tossing
  • Coarse salt

Directions for Grilled Peppers and Chiles:

Toss chiles and peppers with oil; season with salt. Grill, turning often, until tender and charred in spots, 15 to 18 minutes. Rub between paper towels to peel skins.


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