Fire roasted peppers add a delicious smoky and charred flavor to many dishes. However, they can be difficult to find and expensive to buy at the grocery store. Thankfully, there are several good substitutes for fire roasted peppers that can mimic their taste and texture in recipes.
Why Use Fire Roasted Peppers
Fire roasting is a technique that involves blackening the skin of peppers over an open flame. This can be done directly over a gas stove burner, under the broiler in the oven, or on a grill. The high heat chars and blisters the skin while bringing out the natural sugars. Once blackened, the peppers are placed in a bowl and covered to allow them to steam for 10-15 minutes. This helps loosen the skin so it can be easily removed.
Removing the charred skin reveals the tender, juicy flesh of the pepper. Fire roasting gives the peppers a smokier, richer flavor than regular raw peppers. It also softens them up so they have a silky smooth texture when chopped or pureed. When raw peppers are substituted in recipes that call for fire roasted peppers, the dish will lack the caramelized flavors and supple texture the roasting provides.
Good Substitutes for Fire Roasted Peppers
Roasted Red Peppers
Pre-roasted red peppers from a jar or can make the easiest substitution. Look for ones packed in water or olive oil, not vinegar, for the sweetest flavor. Drain and slice or chop them as needed. Their texture is slightly softer than freshly fire roasted peppers. But their flavor is similar with notes of smokiness and brightness.
Red Bell Peppers
Raw red bell peppers can be quickly broiled or grilled to mimic fire roasted peppers. Cut peppers into quarters or thick slices. Place them skin side up on a baking sheet 4-6 inches under the broiler. Broil for 10-15 minutes until skins are completely blackened and blistered. Rotate the baking sheet halfway through for even charring. Remove peppers from the oven, cover, and let steam for 10-15 minutes. Gently rub off skins before slicing or dicing.
Poblano Peppers
Poblano peppers are often used for chiles rellenos. Their thick flesh holds up well to being stuffed and fried. Roast poblano peppers whole under the broiler or on the grill until all sides are blackened. Place them in a bowl and cover for 15 minutes before peeling. Chop or slice the roasted poblanos to add to recipes. They have a very similar flavor to red bell peppers with subtle heat.
Anaheim Peppers
Anaheim peppers are long, pale green chili peppers. They have a mildly sweet flavor that pairs well with smoky notes. Roast Anaheims just like you would poblanos or bell peppers. Their thinner skins will blister and char quickly under high heat. Once roasted, peel, seed, and slice Anaheims to add to salsas, sandwiches, grains and more. The texture is slightly more crisp than poblanos when roasted.
Hatch Chiles
It’s hard to find a better substitute for fire roasted peppers than hatch chiles. Named after the town of Hatch, New Mexico, these iconic green chile peppers are famous for their smoky flavor. Look for them fresh roasted at grocery stores in the southwest, or buy them canned or frozen online. Use diced roasted hatch chiles anywhere you would use fire roasted peppers. They have a similar char while also providing some spice.
Chipotle Peppers in Adobo Sauce
Smoked and dried chipotle peppers soaked in a rich adobo sauce bring plenty of roasted flavor. Look for cans of chipotles at well-stocked grocery stores, especially in the international aisle. Or find them online. Chop up one or two peppers along with a spoonful of the sauce to add instant smoky roasted notes to dishes like chili, tacos, rice bowls and more. A little goes a long way with these spicy peppers.
How to Use Substitute Roasted Peppers
Fire roasted peppers shine in many Mediterranean and Mexican recipes. Try using substitute peppers in any of the following ways:
- Chopped in bruschetta, pasta dishes, and pizza
- Pureed into salad dressings, sauces, and hummus
- Diced in tacos, fajitas, enchiladas, and quesadillas
- Saut??ed with onions and garlic for roasted veggie sides
- Added to sandwiches and wraps
- Roasted in sheets for snacking
- Stuffed with cheese, meat or grains
- Blended into soups and gazpacho
Any of the suggested substitutions above can be prepared and incorporated into recipes just as you would use fire roasted peppers. Adjust quantities to taste depending on the intensity of flavor desired.
Other Ways to Mimic Fire Roasted Pepper Flavor
If you can’t find a suitable pre-roasted pepper substitute, there are a couple other tricks for mimicking the flavor of fire roasted peppers:
Smoked Paprika
Smoked paprika (also called piment??n) is made from peppers that are dried and smoked over wood fires. The process gives them an incredible depth of roasted flavor. Add a teaspoon or more of smoked paprika to dishes to give a smoky edge similar to charred peppers. It blends especially well into Mexican rice, stews, chilies, and anywhere you want smoky seasoning.
Grilled Vegetables
Grilling vegetables like onions, zucchini, tomatoes, carrots and more can impart delicious charred notes. Try slicing vegetables and grilling them over direct high heat for 1-3 minutes per side. Chop and add the smoky grilled veggies anywhere you would use fire roasted peppers. Grilled vegetables won’t mimic the tender texture, but provide great roasted flavor.
How to Fire Roast Peppers
While pre-roasted peppers make the easiest substitutes, there’s nothing quite like the flavor of freshly fire roasted peppers. It does take some time, but roasting your own peppers at home is simple to do.
What you’ll need:
- Peppers – Opt for bell peppers, poblanos, Anaheims, or another thick fleshed pepper.
- Gas burner, broiler, or grill – You’ll need a high heat source to char the skins.
- Bowl and plate – For steaming the peppers after roasting.
Instructions
- If using a gas burner, turn a burner to high heat. Place the pepper directly on the grate over the flame, using tongs to turn occasionally until skin is completely blistered and blackened.
- If using the oven, place peppers on a baking sheet 4-6 inches under the broiler. Broil for 10-15 minutes, rotating halfway through, until fully charred.
- If grilling, place peppers directly on hot grates. Grill for 10-15 minutes, rotating every few minutes, until skin is black.
- Place blackened peppers in a bowl and cover tightly with plastic wrap or a plate. Let steam for 10-15 minutes.
- Remove peppers from the bowl. Gently rub off skins under running water or using a paper towel.
- Slice peppers open and remove stems and seeds if desired. Slice into strips or dice.
Use freshly roasted peppers right away for the best flavor. Or store them covered in the refrigerator for up to a week. Now you can enjoy the delicious smoky sweetness of fire roasted peppers in all your favorite dishes!
Conclusion
Fire roasted peppers can add amazing charred flavor and tender texture to recipes. But jarred roasted red peppers, poblanos, hatch chiles, and other peppers make excellent substitutes when fire roasted peppers are not handy. Smoked paprika and grilled veggies can also mimic some of their flavors. While pre-roasted peppers provide the easiest alternative, you can also easily fire roast them at home on the grill, under the broiler, or over a gas flame for fresh flavor. Use any of these suitable substitutes in Mexican dishes, pasta, pizzas, sandwiches, sauces, and anywhere you want sweet smoky flavor.