Remove peppers from heat. I roast poblano peppers all year long, as they’re readily available in the grocery stores near me, though I’ve also grown many poblano types in my garden. Roasted poblano peppers offer a flavor like no other pepper. They’re earthy and rich and, to me, somewhat addictive. I just can’t get enough of them. Roasting them is quite easy, and there are several ways you can do so, which I will outline below, including roasting them over an open flame, roasting them in the oven via baking or broiling, and roasting them on the grill. So let’s talk about how to roast poblano peppers, shall we? Place the poblano pepper directly over the flame. Allow the skin to blacken and bubble up. It will do so in about 2-3 minute. Flip the poblano pepper every few minutes and blacken every side. Do not allow to catch fire or turn to white ash. When the skins are loosened and the poblanos are cool enough to handle, peel off the skins. A towel will help, or a fork. Discard the skin. Cook the roasted peppers into any recipe you wish! Just be sure to remove the stem and innards first. Place the chili pepper directly onto the lightly oiled grates. Allow skin to blacken and bubble up. It will start to do so in about 2-3 minutes. Add the charred poblano pepper to a plastic baggie and seal, or to a bowl and cover. Allow to steam in the baggie about 10 minutes to loosen the skin. When the skins are loosened and the poblanos are cool enough to handle, peel off the skins. A towel will help, or a fork. Discard the skin. Cook the roasted peppers into any recipe you wish! Another way I do it, without the baggie, is to wrap the peppers in paper towels. The skins will still loosen and you can use the paper towels to rub off the skin. Don’t over rub, as you’ll remove too much of the overall smoky flavor. Place whole poblano peppers on a lightly oiled baking sheet in the center of the oven and bake 20-30 minutes, or until skins are thoroughly blackened, flipping occasionally to achieve even charring and roasting. Remove peppers from heat. When the skins are loosened and the poblanos are cool enough to handle, peel off the skins. A towel will help, or a fork. Discard the skin. Cook the roasted peppers into any recipe you wish! Place whole poblano peppers on a lightly oiled baking sheet 6 inches from the broiler flame, and broil about 5-10 minutes, or until skins are thoroughly blackened, flipping every couple minutes. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! – Mike H. When the skins are loosened and the poblanos are cool enough to handle, peel off the skins. A towel will help, or a fork. Discard the skin. Cook the roasted peppers into any recipe you wish! If you have an electric stove top and are unable to use an open flame, and also do not have access to an oven, try pan cooking the poblano peppers, skin sides down, in a hot skillet or pan until the skins char and loosen from the poblano flesh. Then let them steam in a baggie or paper bag to loosen the skins further enough to peel away. I hope this helps! Enjoy your roasted poblano peppers, my friends! Some Common Questions… If you are not roasting the poblano peppers, there is no need to peel them. Learn more about poblano peppers here.
