Roasting Poblano Peppers
- 14-18 poblano peppers depending on size
- Roast the chiles directly over the flame on your stovetop, making sure not to leave the chiles unattended. Using metal tongs, rotate the peppers until they are evenly blackened. If you do not have a gas stove, you can lay the chiles on an ungreased baking sheet and place in a preheated oven on broil and rotating every few minutes until charred. It is important to make sure your oven is fully preheated to avoid overcooking your chiles.
- Once the chiles have been roasted, place them in a plastic grocery bag to sweat for 5 minutes. This will help loosen the skin, making them easier to peel.
- After 5 minutes, or when the chiles are cool enough to work with, remove them from the bag. Place the chiles under cool running water and rub the skin off with your fingers or with a paper towel.
- Carefully create a slit on one side of the pepper to remove the seeds and veins. If you are going to use the chiles to make chiles rellenos, leave the stem intact. Otherwise, you can remove it.