Roasting Poblano (or any) Peppers

Whole Peppers - Oven Method

• Turn on broil and set to high.
• Wash and dry the peppers then place them on a lined baking sheet.
• Place in the center oven rack and roast for 5-8 minutes per side.
• Cover, allowing the the natural steaming effect to help loosen the skin. Peel off skin, de-stem and de-seed.

You can fit a lot of peppers on a baking sheet and bake all at once...but its more of a pain to de-seed and de-stem cooked peppers.

Sliced Peppers

• Pre-heat oven to 450°F
• Wash and dry the peppers then slice in half, de-seed and de-stem
• Place peppers cut side down on a lined baking sheet
• Place in the center oven rack and roast for 15-25 minutes or until soft, puffy and charred.
• Cover, allowing the the natural steaming effect to help loosen the skin. Peel off charred skin.

Roasted Peppers on the Grill

• Pre-heat grill to 450-500°F
• Wash and dry the peppers then place them whole or sliced in half on the hot grill, skin side down. No need to add oil!
• Turn several times over the course of cooking for even char. Close the grill top between turns. Grill for 5-8 minutes both sides until they are soft, puffy, and charred.
• Cover, allowing the the natural steaming effect to help loosen the skin. Let cool then peel off skin, de-stem and de-seed

Roast Peppers on a Gas Stove

• If roasting just 1 or 2 peppers, you can roast it over the gas burner of your stove. Place pepper on its side and adjust the flame so it just ‘licks’ the peppers.
• Keep an eye on it and turn it as needed to blacken and char, about 15 – 20.

This tends to be a more time consuming method since you have to keep your eye on it the whole time!