How to Roast Poblano Peppers in the Oven
These large green Poblanos are one of Mexico's mildest peppers but they pack a bold flavor. This is one of Mexicao's essential ingredients and incorporated a huge flavor in all their cuisine.
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Servings: 3 -6 Servings
Calories: 26kcal
Ingredients
- 3 large Poblano Peppers
- 1 tablespoon vegetable oil
Instructions
- Set your oven to the broiler and position a rack directly beneath the unit, about 4-6 inches.
- Wash the peppers and pat dry with a paper towel and brush with oil.
- Place the oiled peppers on a foil lined baking sheet and transfer to the oven.
- Broil until the skin of the peppers begins to blister and char, about 5 minutes.
- Flip the peppers to the other side and repeat.
- Remove the baking sheet from the oven and cover with another piece of foil, crimping around the edges to retain the steam. Let them sit for 5-10 minutes until cool enough to handle.
- With your fingers pull off the charred skin, or use a paper towel to gently wipe the peppers to remove the skin.
- Open the skinned peppers and scrape out the seeds and veins.
- Use according to your recipe.
Notes
For a more smoky flavor, leave some of the charred skin.
Nutrition
Serving: 1 | Calories: 26kcal | Carbohydrates: 1g | Fat: 2g | Polyunsaturated Fat: 2g | Sodium: 1mg | Fiber: 1g | Sugar: 1g