Roasting poblano peppers is super easy. Not only is it super easy, but it’s one of those things that requires minimal skill yet provides impressive results. What’s not to adore? If you’ve never had roasted peppers, you’ll be amazed. If you have already had them, well, you know how entirely different they taste when compared to the canned versions. Yes. It’s worth the time.
Turn the oven on to Broil. Start with: a pepper or two. I love poblano peppers.
Place them on a baking sheet, and place the baking sheet on the top rack in the oven. Every fifteen minutes or so, open the oven and slightly turn the peppers. The goal is to brown them on all sides. This whole process takes about an hour, but time will fly because the aroma that fills your kitchen will be so incredibly delicious.
They’ll come out looking like this:
I know, right?
Throw ’em in a bowl and cover it with a towel. This steams them.
When they’re cool enough to handle, gently remove them from the bowl and begin peeling them. It’s super easy to peel the thin skin off when they’re cooked like this. For a short clip to see how easily the skin peels off, click here.
There you have it. Roasted poblanos, ready to be stuffed and transformed into chile rellenos, chopped and made into green chile sauce, stirred into queso, or added to a favorite recipe.