How To Roast Your Own Peppers

Poblanos

FIRST, ROAST OR CHAR THEM
To do so, you can either place them on a tray under the broiler, directly on the grill or directly on the open flame, which is what is typically done in Mexico. If I only need 1 or 2 chiles, I grill them on the stove.  If I am making enough for a crowd, I prefer to use the outdoor grill.

Poblano on Fire

Whatever method you choose, turn them every 2 to 3 minutes for a total of 6 to 9 minutes. They must seem charred and blistered on the outside but the flesh must be cooked but not burnt. Just like roasting marshmallows in a fire.

Chiles on Fire

Make sure most of the skin is charred for easy removal.

Charred Poblanos

SECOND, MAKE THEM SWEAT.
Once charred and hot place them in a plastic bag, close it tightly and let them sweat for 10 to 20 minutes.

Steam

THIRD, PEEL AND RINSE. 
Preferably under a thin stream of cold water, remove the charred skin which should come right off.

Peeling Poblano

Make a slit down one side of the pepper and remove the cluster of seeds and veins.

Prep

You are now ready to fill, chop, dice or slice!

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