Ingredients
- 4 large poblano peppers
Instructions
- Prepare a large baking sheet by lining it with aluminum foil, then arrange the 4 large poblano peppers in a single layer on top. Place the baking sheet in the oven, ensuring the peppers are positioned about 3-4 inches from the broiler.
- Heat them under the broiler for 3-5 minutes, or until their skin is charred and blistered. Gently turn them with tongs and broil for another 3-5 minutes on the opposite side.
- Take the peppers out of the oven and loosely cover the baking sheet with foil. Allow them to sit for 5 minutes to steam.
- Once cool enough to handle, peel off the loose skin. If you prefer a milder taste, make a slit on one side and remove the seeds and veins.
