Ingredients:

  • 4 large poblano peppers (approx. 1 lb)
  • 1 tbsp olive oil
  • 1/2 tsp kosher salt

Instructions:

  1. Rinse the poblano peppers under cold water and pat them completely dry with paper towels to ensure a proper sear.
  2. Lightly brush the exterior of the peppers with olive oil and sprinkle with kosher salt.
  3. Position the oven rack 4-6 inches from the broiler element and place the peppers on a foil-lined baking sheet.
  4. Broil for 5-7 minutes, then use tongs to flip the peppers and continue roasting until the skin is blackened and charred on all sides.
  5. Immediately transfer the hot peppers to a bowl and cover tightly with plastic wrap, or seal them in a Ziploc bag, and let them steam for 10 minutes.
  6. Gently rub the charred skins off with fingers or a paper towel, then slit the side of each pepper to remove the seeds and membranes.