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!
Preheat your oven to 450 degrees. Place parchment paper on baking sheet.
Clean peppers to remove any dirt on them. Dry them completely.
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.
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!
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.
Dice the peppers up and place in bowl. Add a dash of salt and stir.
You can serve these immediately in your favorite recipe, freeze them for later usage or can them.
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.