Charred Poblano Peppers

Charred Poblano Peppers

Blistered skins and smoky, tender flesh turn simple poblanos into a versatile side.

Total 25 min Makes 4 servings Calories 45/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Charring poblano peppers over direct heat blisters the skin and softens the flesh, giving it a smoky depth that works in tacos, salsas, or as a simple side dish. The peppers are blackened whole, then steamed briefly in a covered bowl so the skins peel away easily. This method suits grilling season or stovetop cooking any time of year.

Ingredients

  • 4 poblano peppers
  • 1 tablespoons olive oil
  • 1/2 teaspoons kosher salt
  • 1/4 teaspoons freshly ground black pepper

Method

  1. Rinse the poblano peppers and pat dry with a towel.

  2. Rub the peppers lightly with olive oil.

  3. Place the peppers directly over a gas burner flame, on a hot grill, or under a broiler set to high.

  4. Char the peppers, turning every 1 to 2 minutes with tongs, until the skins are blackened and blistered on all sides, about 8 to 10 minutes total.

  5. Transfer the charred peppers to a bowl and cover tightly with plastic wrap or a plate to let them steam.

  6. Peel off the blackened skins using your fingers or a paper towel, leaving the flesh intact.

  7. Slit each pepper open, remove the stem and seeds, and season with salt and black pepper before serving.

Rate this recipe

★ 3.9 (1)

Charred Poblano Peppers

Charring poblano peppers over direct heat blisters the skin and softens the flesh, giving it a smoky depth that works in tacos, salsas, or as a simple side dish. The peppers are blackened whole, then steamed briefly in a covered bowl so the skins peel away easily. This method suits grilling season or stovetop cooking any time of year.

25 min 4 servings 45 cal

Ingredients

  • 4 poblano peppers
  • 1 tablespoons olive oil
  • 1/2 teaspoons kosher salt
  • 1/4 teaspoons freshly ground black pepper

Method

  1. 1

    Rinse the poblano peppers and pat dry with a towel.

  2. 2

    Rub the peppers lightly with olive oil.

  3. 3

    Place the peppers directly over a gas burner flame, on a hot grill, or under a broiler set to high.

  4. 4

    Char the peppers, turning every 1 to 2 minutes with tongs, until the skins are blackened and blistered on all sides, about 8 to 10 minutes total.

  5. 5

    Transfer the charred peppers to a bowl and cover tightly with plastic wrap or a plate to let them steam.

  6. 6

    Peel off the blackened skins using your fingers or a paper towel, leaving the flesh intact.

  7. 7

    Slit each pepper open, remove the stem and seeds, and season with salt and black pepper before serving.