Smoking Peppers is a very common practice when making certain types of dishes like salsas but it’s especially important to roast your poblano peppers before using them.
Why Roast Poblanos
The main reason for needing to roast poblano peppers is to not only help bring out more of the pepper flavor but also to help remove the skin of the pepper which has a rather tough texture that can be difficult to digest for some.
My Latest Videos
❓ Must I Roast Poblano Peppers
Nope. You can eat poblano peppers raw or cooked. But roasting them will make these peppers even tastier. If you do decide to roast them, make sure to remove the skin before eating.
There are a few ways to roast Poblanos, all of which are super easy to do. Regardless of which method you use, you will need to peel off the skin after roasting them.
Stove Top (Open Flame) Method
Place the Poblano Pepper directly over the flame (on high). Roast for a couple of minutes on each side until nicely charred. It is normal to hear a slight popping sound while roasting. This is from the seeds inside the pepper.
When done, place the roasted poblano in a sealed plastic baggie, or in a covered bowl for about 10 minutes. This will allow the steam to loosen the skin.
Once the skin is loosened and the poblanos are cool enough to handle by hand, peel off the skins by hand or with the help of a paper towel. Throw away the skin.
Grill Method
Heat the grill to maximum heat. Place the Poblano Peppers directly on the grill. Roast for a couple of minutes on each side until nicely charred. It is normal to hear a slight popping sound while roasting. This is from the seeds inside the pepper.
When the poblanos are done, place them in a sealed plastic baggie, or in a covered bowl for about 10 minutes. This will allow the steam to loosen the skin.
Once the skin is loosened and the poblanos are cool enough to handle by hand, peel off the skins by hand or with the help of a paper towel. Throw away the skin.
Oven Method
Preheat the oven to 475°F. Place the poblano peppers on a baking sheet. Roast for 30-35 minutes or until the skins are blackened, flipping the peppers at the halfway point.
When done, place the roasted poblano in a sealed plastic baggie, or in a covered bowl for about 10 minutes. This will allow the steam to loosen the skin.
Once the skin is loosened and the poblanos are cool enough to handle by hand, peel off the skins by hand or with the help of a paper towel. Throw away the skin.
I always roasted my poblano peppers on an open flame on my stove, but always had trouble removing the skins until I read this article. It was very informative. And after placing the peppers in a z-loc bag I had no problem getting the skins off. What a great way to do it.