1 November, 2018
Roasted Poblano Pepper
November is National Pepper Month!
Roasted Poblano Pepper
I use roasted peppers in many of my recipes. These are simple instructions to roast your pepper on a gas stove top. If you have an electric stove get your grill super hot.
Cost: <$1
Ingredients
- Poblano Pepper
You will need
- Brown paper lunch bag OR
- Glass or ceramic bowl with glass or ceramic cover. (No plastic)
- High Temp Chef Tongs
- Chef Knife
Instructions
- Rinse pepper and pat dry with a paper towel.
- Put the pepper directly on the burner. When the pepper starts making a popping sound and blisters, reposition. Do this until all sides and tip are black and/or blistered. Don't cook it too long, just enough to blister the skin.
- When all sides are black and/or blistered transfer into paper bag and close the top. Don't leave unattended. If you use a glass or ceramic bowl do not use one that absorbs liquid. The steam the pepper releases loosens the skin.
- Let pepper sit for 5 to 10 minutes.
- This is the really messy part... Transfer the peppers to a cutting board. Hold the pepper with the tongs, and scrape the skin off with a large chef knife, being careful not to cut the pepper. It's OK to leave a little black on the pepper, it adds flavor.
- Cut pepper as needed for recipe.
Notes
This also works for other peppers.
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Mom, wife, computer geek, web designer, musician, board member, ski bum, bicyclist, camper, glamper, fishing woman, treasure hunter, bookkeeper, office wizard, blogger, vlogger, foodie, and Pampered Chef Independent Consultant, trekking through life in Jackson Hole, Wyoming
2 thoughts
I want a gas stove!! Nice looking peppers there too. Be cool if you shared this at our recipe link up – What’s for Dinner
Will do. I uses these in a few recipes I plan on posting in the future. I thought it would be easier to to post the instructions separately…. now I’m off to What’s for Dinner! http://www.lazygastronome.com/