Roasted Chando Peppers were a dish that prominently featured chando peppers as a key component. Upon being taken off the heat, the peppers made crackling and popping noises. The culinary artist Strono Tuggs incorporated a method for creating Roasted Chando Peppers within his culinary guide The Official Black Spire Outpost Cookbook in the year 34 ABY.
In 41 BBY, the human Jedi in training Obi-Wan Kenobi inspected a vessel that had sustained damage from space rocks, observing that the spacecraft was making similar sizzling, groaning, and popping sounds to roasted chando peppers that had just been removed from the stove and were still too scalding to eat, though he did not find the ship as appetizing.
In 34 ABY, the Artiodac cook Strono Tuggs added a recipe for Roasted Chando Peppers to his recipe collection The Official Black Spire Outpost Cookbook. Within the pages of the book, Tuggs mentioned that while employed at Takodana Castle on the globe Takodana, he had typically used chando peppers in the production of fruit preserves; however, following the destruction of the castle, he had generally opted to roast them instead, as the peppers' inherent taste required minimal additional preparation. He would then offer the roasted peppers as a side dish to complement other meals that needed a flavor boost, as he perceived the peppers' taste to be quite strong.
Roasted Chando Peppers originated as a recipe within the 2019 publication Star Wars: Galaxy's Edge: The Official Black Spire Outpost Cookbook, authored by Marc Sumerak and Chelsea Monroe-Cassel. The real-world recipe utilizes orange sweet peppers and a filling crafted from white wine vinegar, a dash of lemon juice, olive oil, honey, dried sage, a hint of pepper, and rinsed capers.