Roasted Poblano Peppers

To roast under an oven broiler

1. Line a large baking sheet with aluminum foil and place poblano peppers on top. Set your oven rack directly underneath the broiler and turn the broiler on.
2. Broil poblanos for 5 minutes, or until the skin is blackened and blistered. Carefully flip them over and broil for another 5 minutes, or until the skin is blackened and blistered.
3. Remove them from the oven and loosely cover the baking sheet with aluminum foil or plastic wrap to keep in some of the heat and help them steam. Let them sit for 5 minutes.
4. Pull and rub off as much of the loose skin on the peppers as possible. It doesn't have to be perfect, just as much as you can.
5. If you don't want the peppers too spicy, you can make a vertical slit down one side of the peppers and remove the seeds and veins. Chop or stuff peppers to use in recipes.

To roast over an open flame

1. Turn a gas stove burner on high. Place peppers directly on flame, turning them occasionally with metal tongs until the skin on all sides is blackened and blistered.
2. Transfer peppers to a medium bowl and cover with aluminum foil, plastic wrap or even a large plate. Let them sit for 5 minutes.
3. Pull and rub off as much of the loose skin on the peppers as possible. It doesn't have to be perfect, just as much as you can.
4. If you don't want the peppers too spicy, you can make a vertical slit down one side of the peppers and remove the seeds and veins. Chop or stuff peppers to use in recipes.