Poblano Peppers for CookingCourse: DinnerCuisine: MexicanDifficulty: Easy
When any recipe calls for either poblano or tomatillos, I ALWAYS roast them to caramelize, tenderize and create better flavor. In this case. I place them on an old baking sheet and turn my oven to Convection Roast at 450. Once oven is HOT, I place these in and somewhere between 8-12 minutes you want to get these black and charred on all sides. Once that is accomplished I place them in a metal or glass bowl and cover tightly with plastic wrap for 10 minutes. The skin will pucker and you can peel the puckered skin away! What’s left is the beautiful soft vegetable with now a great flavor. These are spectacular in any dish but you must always cook them this way if you want the dish to have incredible flavor.
3-8 Poblanos, rinsed and dried
- Preheat oven to broil.
- Place the poblanos on a baking sheet. Place in oven once ready and cook turning until each side has a nice black char on it.
- Place the charred peppers in a bowl covered with plastic wrap. Set timer for 10 minutes.
- After 10 minutes, carefully pull off the plastic wrap and using tongs, place on a cutting board. Using your hands, peel off the outer skin.
- Chop up the poblanos.