Ingredients:

  • 6 large Anaheim peppers (approx. 1.2 lbs / 545g)
  • 1 tbsp extra virgin olive oil
  • 1/4 tsp kosher salt

Instructions:

  1. Preheat your oven to the Broil setting (High). Position the oven rack about 4-6 inches away from the heating element.
  2. Place the whole Anaheim peppers on a baking sheet in a single layer. Drizzle with 1 tbsp of olive oil and a pinch of salt.
  3. Roast under the broiler for 4-7 minutes per side, using tongs to flip, until the skins are mahogany-colored and blistered.
  4. Immediately transfer the hot peppers into a bowl and cover tightly with plastic wrap, or seal them inside a zip-top bag. Let them steam for 10 minutes.
  5. Gently rub the charred skins off with your fingers. Use a paring knife to slice open the stem end and shake out the seeds and membranes.