[upbeat music] So, when I made that delicious chicken stew, I mentioned that I had roasted those poblanos, and I'm gonna show you how to do that.
All you need to do to roast these is to put them on a tray.
There's no oil, there's no anything.
Now, if you have only one and you have an open burner, like a gas burner or a grill, you can do them one by one.
But it is far more efficient to do a lot at once on a tray.
And then we're gonna pop these babies under a preheated broiler, and that's how we get started.
[tray rattling] Well, look here.
They're charred and blistered all over.
I always tell myself when they look ruined, they're probably just right.
Now, what we're gonna do to finish cooking these is we're going to transfer them into a bowl that you can cover with clean film.
And during that steaming process, as they cool off, [plastic covering rattling] they're going to continue cooking a little bit and make stripping that skin off really easy.
So, I think these are ready to unwrap.
Now, look what happens.
That peel is ready to come right off.
And so, we're gonna wanna take out the stem and the seeds.
And if you sort of rotate that stem a little bit like opening a doorknob, a lot of that's gonna come out at once.
And what that has given me is now, this beautiful piece of roasted poblano.
Now, I did this with poblanos, but you can do this with any sort of a hot pepper or even a sweet pepper.
It is a great technique to extend the harvest, deepen the flavor, and give you a great product.
[bright music]