Poblanos in a Pinch
You don’t have to turn the broiler on to roast peppers. I am here to smash that myth right now! My oven was completely packed with out an inch to spare. When I bake, I fill it to the brim, I try to get the biggest bang for my buck and I cram the oven full. So I needed roasted poblanos and red peppers for the dip, so I just threw them under the broiler tray. I loaded the pan up and I had the intention of freezing the extra, but somehow I managed to eat them all! I have froze them in the past. I was just real hungry this time I guess!
- So just throw them under the broiler until they are brown on top. Maybe 5 minutes, then flip them over and let them cook another 5 minutes or so.
- Invert a pan or plate over the top for about 15 minutes. You are steaming the skins off in this step.
- Peel the skins off and discard the seeds. I find it easiest if I attack the seeds first or they get everywhere if I forget. Just slide your knife under the skin and it will peel right off.
- You can use them right away or store them whole or chopped in the freezer. Many people like to store them in olive oil as well. This is a great time peppers in the oven at any temperature it takes the stress off of having to turn the oven on just for one little thing.