Oil-Packed Roasted Chiles

1. 1

   Light a grill or preheat a grill pan.

2. 2

   Lightly rub the chiles with oil and grill over high heat, turning occasionally, until lightly charred all over.

3. 3

   Transfer the chiles to a bowl and cover with a towel.

4. 4

   Let the chiles cool.

5. 5

   Wearing latex gloves, rub the skins off of the chiles then remove the stems and seeds.

6. 6

   Halve the smaller chiles and cut the larger ones into 1/2-inch strips.

7. 7

   Pat the chiles dry.

8. 8

   Transfer the chiles to small resealable freezer bags, storing the mild ones (like poblanos and Anaheims) separately from the hot ones (like Fresnos, jalapenos, serranos and habaneros).

9. 9

   Sprinkle them very lightly with oregano.

10. 10

    Add enough oil to cover the chiles.

11. 11

    Seal the bags, pressing out the air, and freeze for up to 6 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.