Admiral's Table

How to Roast Poblanos Over an Open Flame (Wire Rack or Collapsing Strainer)

Roasting your own poblanos brings out a deep, smoky sweetness that jarred or canned peppers simply can’t match. The heat of the flame caramelizes the skin and softens the flesh, giving your dishes richer flavor and a touch of charred aroma that defines authentic Mexican cooking.

You’ll need: fresh poblano peppers, a gas stove, a wire rack or collapsible metal strainer, tongs, a plastic bag or a covered bowl, and access to running water.

1. Set up: Place the wire rack or collapsed metal strainer directly over a single gas burner. Light the burner to medium–high so the flame is steady but not roaring.



2. Char the skins: Using tongs, place poblanos on the rack directly above the flame. Let one side blister and blacken (about 1–2 minutes), then rotate with tongs to char the other sides evenly. Continue until the peppers are blackened all over — the flesh underneath will remain intact.



3. Steam them: Immediately transfer the charred poblanos into a plastic bag or into a heatproof bowl covered tightly with a lid or plate. Let them steam 10–15 minutes — this loosens the skins and makes peeling easy.
4. Peel under water: Remove a pepper from the bag/bowl and hold it under cool running water. Gently rub the blackened skin with your fingers to slide it off. Aim to remove most of the skin but avoid scraping away too much of the pepper flesh.
5. Trim and clean: Cut off the stem, slit the pepper open, and remove seeds and membranes (use a spoon or your fingers). Pat the pepper dry with a paper towel.
6. Use or store: Dice or slice as needed for your recipe. Roasted poblanos keep in the fridge (in an airtight container) for 3–4 days or freeze for longer storage.

Chef Tips

• Wear tongs and keep a close eye — blistering happens fast and uneven flames can char too quickly.
• If you prefer more smoke, leave a little char when peeling; for milder flavor, remove all blackened bits.
• If using a broiler instead, place peppers on a sheet pan under the broiler and rotate every 2–3 minutes until evenly charred, then steam and peel the same way.