Roasted Poblano (Pasilla) Peppers
Thursday, 29 October 2009
While reading the food & wine section in the paper last week I learned how to prepare the most simple thing – roasted peppers! Poblano (pasilla) peppers are now in season so I picked up a bunch at the farmers’ market last weekend to try it out. They were delicious, and so easy! All you have to do is put them under the broiler, no oil necessary, and cook them until they start to sizzle and char, turning them so each side gets evenly roasted. When the skin bubbles and begins to blacken on each side, they are done. It takes about 10 minutes altogether. Then you take them out and gently peel back the outer skin that has already cracked and charred. It comes off very easily. Then cut them open near the top and remove all the seeds. now they are ready to use in any recipe, or they can be stuffed and baked or just cut into pieces and serve on crackers or add to a fresh salsa. I used them last night in my delicious turkey tacos. I’d love to hear any recipe ideas!