Roasted Fresh Chilies Like Poblanos Jalapenos Bell Peppers Recipe

How to Make Roasted Fresh Chilies Like Poblanos Jalapenos Bell Peppers

1. **Stovetop Method:**
2. Place clean, dry poblanos, jalapeños, and bell peppers directly on a medium-high gas flame.
3. Use tongs to turn the peppers frequently until the skin is blackened and blistered (5-10 minutes, depending on pepper size and flame heat).
4. Immediately transfer the peppers to a paper bag or airtight container to steam for 15 minutes. This 'sweating' process makes the skins easier to peel.
5. Once cool enough to handle, peel off the charred skin. A paring knife can help remove stubborn bits.
6. **Comal/Skillet Method:**
7. Heat a comal or heavy skillet over medium-high heat.
8. Add the peppers and cook, turning frequently, until charred but not scorched (5-10 minutes). Scorching will result in a bitter taste.
9. Transfer to a paper bag or airtight container to steam for 15 minutes.
10. Peel off the charred skin once cool enough to handle.
11. **Broiler Method:**
12. Preheat your broiler to medium-high.
13. Lightly brush the peppers with 1 teaspoon of olive oil.
14. Place peppers on a baking sheet and broil, turning occasionally, until charred (5-10 minutes).
15. Transfer to a paper bag or airtight container to steam for 15 minutes.
16. Peel off the charred skin once cool enough to handle.
17. **Oil Roasting Method (for stuffing):**
18. Heat 1/4 cup of vegetable oil in a large skillet over medium-high heat.
19. Carefully add 1-2 peppers at a time, using a slotted spoon to turn and fry until golden brown and the skins swell (5-10 seconds).
20. Immediately transfer the peppers to a bowl of ice water. The skins will peel off easily.
21. Peel off the skins (you can use your fingers or a paring knife for stubborn bits). Do not soak the peppers; dry peeling is preferable to preserve flavor.