Servings | Prep Time |
8Cups | 15Minutes |
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To roast poblanos, or any peppers, wash peppers, place directly on burner over flame (gas stove), turning often with tongs until charring appears, approximately five minutes. Skin of pepper will be blackened and charred. Remove from top of burner and place directly into a plastic gallon sized storage bag and seal closed. Let sit for 15 minutes. Remove from plastic bag, using a spoon, gently scrape off the charred skin. Slice in half and remove seeds, if desired.