PEPPERS****Roasted Poblano Peppers

By Unblond1

22/04/13 - VVG. I used some in Creamy Instant Polenta and put the rest of the strips in a mason jar covered with olive oil. I'm looking forward to using them in some kind of egg preparation - herbed veggie omelet maybe?

Ingredients

• Desired quantity of poblano peppers, left whole, rinsed and dried
• Olive oil as required

Preparation

Step 1

Arrange the peppers on a rimmed baking sheet lined with foil, preheat broiler to high, and broil as close as possible to heating element, turning occasionally, until charred on all sides, about 15 minutes total.

Avoid completely blackening the chiles; you're looking for them to be about 60% to 70% charred.

Transfer hot charred poblanos to a bowl, cover tightly with a lid or saran wrap and set aside for 30 minutes.

Peel and deseed peppers (over a bowl to catch the juices) and cut into strips.

Pack into a glass jar of appropriate size and cover with olive oil and refrigerate.

Don't forget to use the oil once the peppers are gone!