Roasting Poblano Peppers

roasting poblano peppers, poblanos, peppers, roasted peppers, cooking at home, mexican meals

1. Rinse poblano peppers.

2. Position oven rack about 5 inches from the heat source; preheat broiler.

3. Line a broiler pan with foil.

4. Broil whole poblanos, turning once, until starting to blacken, 8 to 12 minutes.

5. Transfer to a paper bag or a glass bowl covered with saran wrap and let steam to loosen skins, about 10 minutes.

6. When the poblanos are cool enough to handle, peel, stem, and seed.

7. If freezing roasted poblanos, once they are removed from heat, simply let cool at room temperature (do not allow to steam in paper bag or glass bowl).  Place on a pan or dish into freezer and allow to freeze thoroughly; then place chilies into freezer bags, date and label them, and store until needed.  When ready to use, thaw chiles for about an hour; the skins will be easy to remove then.  Frozen chiles can be kept for 6 months.


Use this roasting technique and try with recipes like Southwestern Vegetable Chicken Soup or Grilled Chicken with Roasted Poblano Cream Sauce.

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