Step 1

Preheat oven to 400ºF. Place whole poblano peppers on a baking sheet (line with foil for easy clean-up) and roast for 35-40 minutes or until skins are blackened, flipping once.

Step 2

Place peppers in a plastic bag, or a bowl covered with plastic wrap and let cool for 10-15 minutes.

Step 3

When cool enough to handle, peel off skins using your hands or a paper towel. Discard skin. Remove stems and seeds, if desired.

Step 4

Position oven rack 6 inches from broiler flame and preheat oven broiler to high.

Step 5

Place whole poblano peppers on a baking sheet (line with foil for easy clean-up) and broil for 10 minutes, flipping once, until all sides are blackened.

Step 6

Place peppers in a plastic bag, or a bowl covered with plastic wrap and let cool for 10-15 minutes.

Step 7

When cool enough to handle, peel off skins using your hands or a paper towel. Discard skin. If desired for recipe, remove stems and seeds.

Step 8

With grill heated to a high temperature, place poblano pepper directly on grill grates.

Step 9

Use tongs to flip pepper occasionally, until the skin blackens and bubbles (3-4 minutes on each side). Don’t allow it to turn white or catch fire.

Step 10

Place peppers in a plastic bag, or a bowl covered with plastic wrap and let cool for 10-15 minutes.

Step 11

When cool enough to handle, peel off skins using your hands or a paper towel. Discard skin. If desired for recipe, remove stems and seeds.

Step 12

Place poblano pepper directly over an open flame.

Step 13

Use tongs to flip pepper occasionally, until the skin blackens and bubbles. Don’t allow it to turn white or catch fire.

Step 14

Place peppers in a plastic bag, or a bowl covered with plastic wrap and let cool for 10-15 minutes.

Step 15

When cool enough to handle, peel off skins using your hands or a paper towel. Discard skin. If desired for recipe, remove stems and seeds.