I have received a few questions on how I roast poblano peppers. Honesty, the first time I did it I swore I would never to do it again. However, then I tried a different way and this time it was a breeze.
First, clean your peppers under water.
On a gas stove, light the flame and lay the peppers right over the open flame on the grates.
Turn them every few minutes until the entire pepper is blackened….about 10-15 minutes.
Next, take a large plastic bag and seal the hot peppers in here for about 10 minutes.
After 10 minutes or so, fill a large bowl with some cold water and taking one pepper at a time gently rub the blackened skin off in the water. Slit one side and carefully pull the stem off and dip the pepper in the water until all the seeds are out.
Lay each pepper on paper towel to dry.
****Now if you have a garbage disposal you can do the cleaning step right under the faucet. I do not have a garbage disposal so I clean mine in a large bowl of water and then drain the water to discard the skins and seeds.
After cleaning your peppers you can stuff them, chop them, or slice them to enjoy however you wish.