This post is also available in: Español
I recently uploaded a recipe for cream of mushroom soup that had roasted poblano chili in small pieces, many asked me (especially people who are not from Mexico) about how the chilies were roasted and cleaned, for Mexicans it is something very normal and we do for many recipes, so here I show you how to do it. Toasting chiles is very simple.
How to remove the skin from chilies?
Los chiles tienen una pThe chiles have a small layer, like a skin that is crunchy, in many recipes they are used raw, however there are other recipes where it is necessary for the chiles to be soft and without that skin, this applies to any chile, from chile poblano , jalapeño or chilaca, you can do it with any type, even with peppers.
Roasting chiles apart from giving them a different texture, gives them a delicious smoky flavor.
How to Roast Poblano Peppers or Toast Peppers:
As I mentioned before, you can do this process with any chili, here I show you how to do it with poblano peppers:
1-Place a little oil on a napkin and rub all your chiles, don’t worry, then we’ll get rid of this layer so they won’t have any fat.
2-Place the chiles directly on the fire of your stove, they will start to thunder and release a very characteristic smell.
3-When they already have that completely black side, it is time to turn them over. Repeat this process until it is black on all sides.
4-Put in a plastic bag and tie a knot. You’re going to let them sit (and sweat) for a few minutes.
5-Take the chiles out of the bag and remove the burnt skin, you can do this with a napkin or under running water.
6-Remove the seeds and the tail and they are ready to be used in your recipes!
Here are some recipes with poblano pepper that may interest you: