Roasted poblano peppers add a slight kick to your favorite scrambles, casseroles, and tacos. Learn how to roast these mild chiles quickly and easily in your broiler.
Rinse your peppers and poke a hole in one end. Lay them on a baking sheet and place in the broiler. Broil for about 5 minutes, turn, and broil the other sides. Sometimes, the peppers can be really round, necessitating several turns, but sometimes they’re flat, needing just a flip.
The skins will be black and charred. Place them in a covered dish, paper bag, or wrap in foil, whatever is easier, to steam the skins loose, about 5 to 10 minutes.
Peel the papery skins off the peppers. Pull away skins, seeds, and the stem end. I don’t mind if they tear because I usually use them chopped or sliced in my recipes. And I don’t worry about some straggling seeds. They help add some spice.
Use the roasted poblanos in your recipe or store until ready to use, up to four days. Freeze for longer storage.
Notes
Some poblano peppers are really hot, some aren’t spicy at all. It’s a mixed bag. But, be careful, as the juices can burn. You might want to wear gloves or plastic bags on your hands as you peel.You can store the roasted chiles in the refrigerator for up to 4 days in a covered container, or for 2 to 3 months in the freezer. Just be sure to chill them completely before placing them in the freezer. It’s so convenient to pull out home-roasted chiles for recipes!Nutritional information is approximate and based on 1 pepper.