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Oven roasting poblano chili peppers may have just become my new favorite method of roasting a poblano.
In blog posting called Oh Poblano! I talked about the poblano chili pepper and the various ways to prepare it. I shared with you about the poblano chili and gave steps on how to prepare them. When I wrote about the methods to prepare this pepper, I had not actually tried oven-roasting poblano chili peppers.
I have now tried this method and would like to share my experience with you. In my opinion, I find it easier than charring over an open burner, which can be dangerous. Although I like the smoky flavor of the open flame, oven-roasted poblano chili peppers become my method of choice from now on.
Oven-Roasting Poblano Chili Peppers:
Step 1 Oven-Roasting Poblano(s):
Preheat oven to 400 degrees F. Cover a sheet pan with aluminum foil and place the poblanos onto the pan; rub them with oil. (I use extra-virgin olive oil)
Rub the poblano pepper(s) with olive oil.
Roast for about 15 minutes or until the skin has blistered and slightly charred.
Step 2 Make Your Pepper(s) Sweat:
Carefully place the peppers in a bowl covered in plastic wrap or you can place them in a plastic bag, close it tightly and let them sweat for 10 to 20 minutes.
Step 3 Peel and Rinse:
CAUTION!! PEPPERS CONTAIN CAPSAICIN, WHICH MAY CAUSE A CHEMICAL INTERACTION AND IRRITATE YOUR SKIN. USE GLOVES WHEN HANDLING CHILI PEPPERS.
Once cool, peel the skin gently, starting at the charred sections where the skin is loose, preferably under a thin stream of cold water. You can also use a damp paper towel to wipe them off when you are done rinsing. Remember that the flesh will now be tender enough to tear easily. An important point to keep in mind is what you intend on using the chili for.
If you’re trying to keep the poblano intact for Chiles Rellenos or stuffing.
To remove seeds from a whole roasted poblano, cut a 3-inch slit into one side of the poblano. Insert a small spoon, and gently scrape all of the seeds and membrane out of the interior without tearing the pepper.
Cutting the roasted poblano into strips requires a lot less tenderness.
Simply cut the top of the roasted pepper off to remove the stem.
Slice it wide open so that it can be laid out flat and scrape out all of the seeds and cut out and discard the ribs.
Cut the soft roasted shell into ¼ – ½ inch thick strips.
I hope you will try to incorporate poblanos into your next Mexican dish. At least now you know the easiest method to prepare them.