I love using roasted poblano peppers. They give a super spicy, roasty yet fresh depth of flavor pop that’s irresistible if you like it hot, and by it I mean soups, dips, salads and most any regional dishes from Texas down. They’re also cheap (these were $.75 a piece) and a great way to amp up flavor without adding tons of salt and fat to a dish. As a bonus, you can keep them frozen for up to three months (!) and use them when the spirit moves you. Here’s my roasting method, which is kind of lazy but gets the job done. So get ready for your kitchen to smell like Casa Poblano. Fantástico! Also, cue up some Shakira.
When you take them out of the oven you a) can put them into a bowl and cover them with a damp cloth for about 20 minutes, which steams them and makes the skins even looser, or b) skip that and just peel the skins off once they’re cool enough to handle. I just peel mine without steaming.
Here’s one of my favorite roasted poblano pepper recipes…love this stuff all day!
What are your favorite ways to use roasted spicy peppers? I’d love to hear what you’re up to!