cook · side · mexican

How to Roast Poblano Peppers

A properly roasted poblano has charred, papery skin that peels away to reveal silky flesh with a deep, smoky flavor. The key is getting real char on the outside while keeping the pepper intact enough for whatever comes next.

Before you start

Get the peppers as close to the heat source as possible

Whether using a gas burner, grill, or broiler, the poblanos need direct, intense heat to char properly. Have a paper bag or bowl with plastic wrap ready for steaming.

Ingredients

The char and steam

Char until black, then trap the steam

Don't stop roasting when you see the first blister. Keep going until large patches of skin are completely blackened and the pepper starts to collapse slightly. The steaming step is what makes the skin slip off easily.

Step by step

  1. Set up your heat source. Turn a gas burner to medium-high, preheat your broiler with the rack 4 inches from the heat, or heat a grill to high. For broiler method, line a baking sheet with foil.
  2. Roast the poblanos. Place peppers directly over the gas flame, under the broiler, or on the grill. Turn every 2-3 minutes with tongs, roasting until the skin is blackened and blistered on all sides. Total roasting time is 8-12 minutes depending on your heat source.
  3. Steam the peppers. Immediately transfer the hot peppers to a paper bag and fold it closed, or place them in a bowl and cover tightly with plastic wrap. Let them steam for 10 minutes. This loosens the charred skin.
  4. Peel away the skin. Remove peppers from the bag and use your fingers or a paring knife to peel away the blackened skin. Don't worry about getting every bit off. Rinse briefly under cool water if needed, but don't soak them.
  5. Remove seeds if desired. Make a small slit near the stem and scrape out seeds and white ribs with a spoon. Leave the peppers whole for stuffing, or slice as needed for your recipe.

Tips & troubleshooting

Variations

Questions

Do I need to remove all the charred skin?
No, small bits of charred skin add smoky flavor. Just remove the large pieces that peel away easily.
Can I roast poblanos ahead of time?
Yes, roasted poblanos actually improve in flavor after sitting for a few hours. Store them in the refrigerator until ready to use.
What if I don't have a gas stove or grill?
The broiler works well, though it takes a bit longer. You can also use a kitchen torch to char the skin, turning the pepper as you go.

Further reading