I’ve seen Chefs roast peppers on TV many times and I can confirm that it is as easy as it looks. The idea is to char the outside of the pepper so that the skin can be easily removed.
The week before, I placed a poblano pepper over an open flame on the stove top. Although the method worked to char the pepper, my arms were tired and I had to stand over the stove for 20 minutes. I resorted to the broiling method and I feel that it worked much better to get even coverage. It also took 20 minutes to fully char one pepper.
1. Clean the pepper and wipe dry.
2. Place the pepper on a foil lined baking tray.
3. Put the oven rack close to the top of the oven (about 5 inches). Place the pepper in the oven and put the broil on high. Every 5 minutes, flip the pepper to the spot that has not charred yet. The entire skin should be black. If your oven is smoking too much, open the oven door slightly or bring the rack lower.
4. Place the pepper in a bowl and cover with plastic wrap to steam the pepper. This makes the skin come off more easily. This should take about 5-10 minutes. Remove the plastic wrap.
5. Using plastic gloves, remove the skin.
6. Place the pepper on a cutting board and cut into desired size. Remove the seeds to make the dish less spicy.
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