This was the first year I grew poblano peppers. I don’t know whether it was the cool, wet summer, or whether this was typical, but the plant took a long time to start bearing fruit. Starting in September, however, I got a steady flow of nice-looking poblano peppers.
A steady-enough flow that I couldn’t keep up using them all. So, I decided to roast a bunch of them, use what I needed and freeze the rest. I needed 2 roasted poblanos for dinner – 1 for the guacamole and 1 for the quesadillas. So there were several left for me to freeze for use later.
How to Roast Poblano Peppers
Step 1 – Char the peppers.
There are several approaches. You can hold the peppers over the flame from the stove, use an outdoor grill or, as I did this time, use the oven. To char the peppers in the oven, turn on the broiler. Place the peppers on a rimmed baling sheet and place on one of the upper racks in the oven. Char the peppers on all sides. This takes between 5 and 10 minutes per side. You are better off over-charring them than under. A pepper that still has green on it is difficult to peel.
Step 2 – Place the peppers in a bowl and cover with plastic wrap.
You can also place them in a sealed paper bag. Let them sit like this until cool enough to handle, 10 minutes or more.
Step 3 – Peel the charred skin off the peppers, remove stems and seeds.
Note – if you are using the peppers whole, do this very carefully.
How to Freeze Poblano Peppers
Step 1 – Slice the roasted peppers into strips.
Step 2 – Place in an airtight container in single layers with plastic wrap between the layers.
The single layers makes it easy to access the amount needed for each dish.
Step 3 – Cover with plastic wrap and freeze.
Seal out the air as best as possible.