roasted poblano peppers
Alright folks, you can buy canned green chile’s but there’s nothing quite like roasting your own! You can roast a bunch at one time and freeze the diced amazingness in ½-1 c servings to toss into soups, taco meat or slow cooker recipes.
This method can be used for many types of the larger peppers (Anaheim, green, bell). If you don’t have a gas range, you can roast them under the broiler…just keep an eye on them and we all know that you shouldn’t ever walk away from something under the broiler!! Fires happen this way…stay close and don’t get distracted!
Directions:
- Wash your peppers and remove any stickers…important so that you don’t have a mini fire on your pepper while roasting!
- Place peppers right on top of the flame on your gas grill. Using tongs, move them around until all sides are charred and blistered.
- Place in a brown lunch bag, then place that bag inside a plastic bag and let them sweat for about 15-20 minutes.
- Remove one at a time from bags and using a paper towels, rub off all charred skin. It should come off fairly easy.
- If you’re going to use these peppers to make chile rellano’s – stop here and don’t chop! Follow instructions for whatever recipe you’re using.
- Cut out stem and seeds, cut into strips or dice.
- Freeze what you may not be using right away.
