Oven Roasted Poblano Peppers for 4

Instructions:

1. Rinse the poblano peppers under cold water and pat them completely dry with paper towels to ensure proper charring.
2. Lightly brush the peppers with neutral oil and sprinkle with salt.
3. Arrange the peppers on a foil-lined baking sheet, leaving at least 2 inches of space between each pepper.
4. Set the oven to the Broil setting (High) and place the pan on the middle rack.
5. Broil for 5–7 minutes until the skins puff up and develop blackened, mahogany-colored blisters.
6. Using tongs, flip each pepper and broil for another 5–7 minutes until all sides are charred and softened.
7. Immediately transfer the hot peppers into a glass bowl covered tightly with plastic wrap, or seal them in a large Ziploc bag.
8. Let the peppers steam in the trapped moisture for 10–15 minutes before peeling.