Let’s roast some poblanos today!
Poblano chiles are a mild green chile typically used to prepare chiles Rellenos or our Roasted Poblano and Creamy Corn Soup. Roasting poblano not only adds flavor but also helps remove the tough outer skin which is difficult to digest.
Poblano peppers are not the only peppers that can be roasted. Bell peppers and spicy peppers are also delicious when roasted. Although roasting is not necessary, it provides loads of flavor.
Roasting several peppers at one time and storing them in the freezer is also useful for recipes prepared within a few months.
- Preheat oven to 425 degrees F. Rinse and pat dry poblano peppers and place on a baking sheet. Turning occasionally, roast in oven for 20-25 minutes until all sides are charred and blistered. Peppers can also be roasted on an open flame or on a griddle.
- Remove peppers from oven and place inside a sealed plastic bag to sweat for 10-15 minutes. (This process makes peeling the skin easier.)
- Once cooled, peel skin with a knife and remove stems and seeds. Dice peppers and set aside.
- Store tightly sealed in a plastic bag or airtight container. Use peppers within 2-3 days if stored in the refrigerator, or 4-6 months in the freezer.
Nutrition facts will vary by pepper. Fresh vegetables are naturally low in fats, saturated fats, sodium, and added sugars.