- 1). Preheat grill (charcoal or gas grill; this adds an additional smoky flavor to the poblano, but an oven broiler or flame from a gas-powered stove top can work also).
- 2). Treat the grate with vegetable oil or cooking oil spray.
- 3). Rinse the poblano peppers in cool water and do not dry them.
- 4). Lay the poblano peppers onto the grate and allow them to roast for five to six minutes (add or subtract time as needed). Flip the poblano with a pair of tongs to roast the other side for five to six minutes.
- 5). Remove the poblano peppers from the grill (or other heating source) when the skin is blistered and blackened.
- 6). Place the poblano pepper in a bowl and place a lid or plastic wrap to seal the steam inside the bowl. Keep the bowl at room temperature for at least 20 minutes.
- 7). Place the covered bowl in the refrigerator until the peppers are cool enough to handle. 15 to 30 minutes should be enough time.
- 8). Put on the latex gloves and peel the blister skin from the poblano pepper. It will come off easily.
- 9). Cut the tops off and remove the seeds and stems. Finish preparing the poblano pepper applying the recipe you have roasted them for.
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