How to Roast Poblano Peppers

Learn how to roast, peel, and seed poblano peppers using three different techniques in this step-by-step recipe.

5 from 43 votes

Prep Time 5

Cook Time 10

Total Time 15

Course Cooking Tip, How-to

Cuisine Gluten-Free, Mexican, Vegan

Servings 4 peppers

Calories 10 kcal

Heat a cast-iron griddle or comal over high. Pan-roast the whole poblano peppers until all sides are blackened and blistered, about 10 minutes. Make sure to rotate the peppers throughout cooking.

Turn the oven onto broil and line a baking sheet with aluminum foil. Spread the whole poblano peppers out evenly and broil for 10-15 minutes, flipping halfway.

Turn a gas stove burner onto high. Using tongs, roast the whole poblano peppers directly over the flame, turning throughout, until all sides are blackened, about 2-3 minutes per side.

Once they are roasted, transfer the poblanos to a Ziplock bag or bowl with plastic wrap over top to help loosen the skins. Let them steam for 5-10 minutes, then peel the skins off.
Open the peppers up and remove the seeds and veins, then slice them into thin strips or use them as-is for sauces, etc. Wash your hands well after handling them or wear gloves.

Nutritional information is a rough estimate and should not be taken as health advice.

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