How to Freeze Poblano Peppers

Ever wondered about the secret of irresistible Mexican flavors? It starts with fresh ingredients. I coat fresh poblanos with olive oil and a pinch of salt, then roast them until their skins blister. Once cooled, I peel the charred skin, remove seeds and stems, and pack the peppers into freezer bags for future meals. This simple trick keeps culinary magic handy to elevate your favorite dishes anytime.
Recipe
A quartet of dark green poblano peppers rests on a round wooden cutting board with a handle, set upon a hexagonal white tile surface. To the left, a patterned cloth peeks into view. The scene is bathed in soft, natural lighting.

About This Recipe

This roasted poblano pepper recipe is a simple way to capture fresh poblanos’ rich, smoky flavor. The process involves lightly coating the peppers with olive oil and a pinch of salt, then roasting them in the oven or air fryer until their skins blister perfectly. Once cooled, the thick skin, seeds, and stems are removed before storing the peppers in freezer bags for future use.

Why You’ll Love This Recipe

  • Convenience: With minimal ingredients and straightforward steps, this recipe offers a ready-to-use ingredient for your favorite dishes.
  • Versatility: The mild, smoky flavor of the roasted poblanos enhances soups, stews, sauces, tacos, and more.
  • Time Saver: Prepping and freezing the peppers saves time on busy days while enjoying fresh, flavorful meal additions.
Two hands with red nail polish place a green poblano pepper on a metal baking tray. The tray holds three shiny, dark green poblano peppers arranged in a diagonal line. The surface shows stains and wear, hinting at its regular use for roasting or freezing poblano peppers.

Ingredient Notes

  • Salt: A simple pinch enhances the natural taste. Try using sea salt or a light sprinkle of garlic salt for a different twist.
  • Poblano Peppers: Choose firm, deep-green peppers with smooth, unblemished skin for the best flavor and texture.
  • Olive Oil: Extra virgin olive oil provides a robust, rich flavor; avocado oil is a great substitute.
Close-up of hands peeling the charred skin off a roasted poblano pepper. The dark green, glossy pepper rests on a metal baking tray, perfect for freezing later. The person’s red-painted nails and the light's shadows highlight the roasted texture in a cozy kitchen setting.
Close-up of several dark green roasted peppers with seeds in a clear plastic ziplock bag, ready for poblano pepper preservation. Two hands with dark red nail polish lightly press the bag, creating creases as light reflects off its shiny surface on the light background.

How to Make (with Variations)

  1. Preheat & Prepare:
    • Oven: Preheat to 425°F (220°C).
    • Airfryer: Set to a similar temperature.
    • Rinse the poblano peppers and pat them dry.
  2. Coat & Roast:
    • Lightly brush the peppers with olive oil and sprinkle with salt.
    • Arrange them on a baking sheet (oven) or in the airfryer basket.
    • Roast for 20-25 minutes, turning occasionally until the skins blister and char.
    • Variation: Add a dash of cumin or smoked paprika before roasting for extra depth of flavor.
  3. Cool & Clean:
    • Allow the peppers to cool until they are easy to handle.
    • Peel off the charred skin, then remove the seeds and stems.
  4. Store for Later:
    • Place the cleaned peppers into freezer bags.
    • Remove excess air, seal the bags, and label them with the date.
    • Variation: Consider slicing the peppers before freezing or blending them into a sauce for quick use in recipes.

Homecook to Homecook Tips

  • Experiment: Don’t hesitate to try different seasonings or a splash of lime juice post-roasting to tailor the flavor to your liking.
  • Perfect Roast: The ideal indicator is when the skins are thoroughly blistered and slightly charred, signaling a deep, smoky flavor.
  • Easy Peeling: If the skin proves stubborn, gently rub it with a paper towel after cooling.
  • Organization: Label your freezer bags with the date to keep track of freshness.
  • Make delicious rajas con crema, caldo de queso, poblano corn chowder, and many more recipes with them.
Print Recipe Pin Recipe
Two hands with red nail polish place a green poblano pepper on a metal baking tray. The tray holds three shiny, dark green poblano peppers arranged in a diagonal line. The surface shows stains and wear, hinting at its regular use for roasting or freezing poblano peppers.

How to Roast and Freeze Poblano Peppers

Alejandra Graf
Ever wondered about the secret of irresistible Mexican flavors? It starts with fresh ingredients. I coat fresh poblanos with olive oil and a pinch of salt, then roast them until their skins blister. Once cooled, I peel the charred skin, remove seeds and stems, and pack the peppers into freezer bags for future meals. This simple trick keeps culinary magic handy to elevate your favorite dishes anytime.
No ratings yet
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course How to
Cuisine Mexican
Servings 4 pieces

Equipment

Ingredients
  

  • 4 fresh poblano peppers
  • 1 2 tablespoons extra virgin olive oil
  • A pinch of salt adjust to taste

Instructions
 

  • Oven: Preheat to 425°F (220°C)
  • Airfryer: Set to a similar temperature

Prepare Peppers

  • Rinse and pat dry the 4 poblano peppers.
  • Lightly brush each pepper with olive oil and sprinkle with salt (and optional spices).

Roast

  • Oven: Place peppers on a baking sheet.
  • Airfryer: Arrange peppers in the basket.
  • Roast for 20–25 minutes, turning them occasionally until the skins blister and char.

Cool & Clean

  • Let the peppers cool until you can handle them comfortably.
  • Gently peel off the blistered skin, then remove the seeds and stems.

Freeze

  • Place the cleaned peppers into a freezer bag.
  • Remove excess air, seal the bag, and label it with the date.

Notes

Homecook to Homecook Tips
• Peeling Hack: If the skin is stubborn, use a paper towel to gently rub it off once the peppers are cool.
• Storage Tip: Label your freezer bags to keep track of freshness.
• Usage Ideas: These versatile roasted peppers work great in sauces, soups, tacos, or as a tasty topping for your favorite dishes.
Keyword poblano peppers

information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #alecooks so we can all see your creations.
Alejandra Graf
Latest posts by Alejandra Graf (see all)
Subscribe
Notify of
guest
Recipe Rating




0 Comments
Oldest
Newest
Inline Feedbacks
View all comments