How to Make Diced Green Chiles

How to make DICED GREEN CHILES - just like the canned version you buy in the supermarket! SO EASY step by step instructions to make homemade green chiles! Perfect idea for your garden Anaheim peppers! Serve immediately, freeze or can them!

Course Main Course, Side Dish
Cuisine American
Keyword diced green chiles
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 16 ounces
Calories 10 kcal


  • 16 Anaheim peppers
  • dash of salt


  1. Preheat your oven to 450 degrees.   Place parchment paper on baking sheet.

  2. Clean peppers to remove any dirt on them.  Dry them completely.

  3. Cut off the stem of each pepper.  Cut the pepper in half, removing all the guts and seeds (discard or compost!).   Place peppers on parchment paper lined baking sheet.

  4. Roast for approximately 20 minutes, or until the peppers are blistery and starting to get brown spots.    Depending on your pepper size this will take about 15-25 minutes.  Keep a eye on them so they don't burn!

  5. Remove from oven and let cool until you can touch them (about 2-3 minutes).  Remove peppers from baking sheet and place in bowl.   Place a towel over the bowl and allow to sit for about 15 minutes.  This process is going to allow the skins to be removed easily.   When 15 minutes is up, peel the skins off each pepper.

  6. Dice the peppers up and place in bowl.  Add a dash of salt and stir.

  7. You can serve these immediately in your favorite recipe, freeze them for later usage or can them.  

Recipe Notes

A 4 ounce can of diced green chiles equals about 4-5 peppers.  In this recipe I'm making 4 servings which is 16 ounces.  You can adjust your recipe according to how many peppers you have.