Roasted Green Chilli in Charcoal Grill
Green chilies roasted over charcoal with just oil and salt until smoky and blistered. A quick, no fuss side for any BBQ spread.
Ingredients
- 100 g 3.5 oz green chilli (anaheim pepper recommended)
- Oil (for spray)
- Salt (to taste)
Instructions
- Wash chilies: Rinse the green chilies well under water to remove any dirt or pesticide residue.
- Season: Spray the chilies lightly with oil, then rub in salt by hand until evenly coated.
- Heat grill: Fire up your charcoal basket and spread hot coals evenly.
- Arrange chilies: Place chilies in a BBQ grilling net basket, or directly on the grate at a 90 degree angle to the bars.
- Roast and turn: Turn the chilies every 3 minutes so they cook evenly on all sides.
- Check doneness: Roast until the skin is lightly blistered and the chilli feels soft.
- Cool and trim: Remove from the grill, let cool a few minutes, then gently remove the stems.
Notes
- Anaheim peppers give a milder result. Any other green chilli pepper works too, with more heat.
- A BBQ grilling net basket keeps the chilies from falling through the grate.
- The chilies are done once the skin blisters lightly and turns soft.
- Turning every 3 minutes helps them cook evenly on all sides.
Nutrition
Calories: 20kcal