Roasted poblano peppers add a wonderful, smokey flavor to your favorite dishes. Instead of buying expensive jars of roasted poblano peppers from the supermarket, save money by roasting your own peppers at home in the oven. Broil just enough peppers for a single recipe, or roast large batches of poblano peppers to freeze for later.
Wash the poblano peppers with water to remove any dirt. Place the peppers on a paper towel and dry completely.
Turn the oven on to broil, heating the top coil. Broil temperatures range from 400 to 500 degrees Fahrenheit, depending on your particular stove. Place the oven rack approximately 6 inches from the top coil.
Place the peppers on a baking sheet, making sure they don't touch. Slide the baking sheet into the oven. Close the oven door partially, leaving a 1-inch gap to let excess moisture escape. Use a wooden spoon handle to stick between the door and oven, if needed.
Roast the peppers until their skin darkens and starts to blister. Remove the peppers from the oven carefully.
Place the peppers in a large bowl. Cover the bowl with plastic wrap and let the peppers cool for 20 minutes.
Remove the plastic wrap from the bowl. Pull the charred skin off the peppers with your hands, or scrape gently with a knife. The skin should slide off easily. Cut the peppers in half and scoop out seeds.
Use the roasted peppers immediately, or freeze for later.