How to Roast and Freeze Poblano Peppers


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.

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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.

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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.

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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.

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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.

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How to Freeze Poblano Peppers

Step 1 – Slice the roasted peppers into strips.

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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.

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Step 3 – Cover with plastic wrap and freeze.

Seal out the air as best as possible.

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Enjoy!

Categories: General, Recipe | Tags: | 5 Comments

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5 thoughts on “How to Roast and Freeze Poblano Peppers

  1. Linnea Walden

    Great. I used this before and have a lot of poblanos again. I will freeze them; use them in terrific winter soups, and some other recipes.

  2. Margaret Ferguson

    Oftentimes I will cut up and combine my tomatoes with homegrown onions and poblano peppers on a rimmed baking sheet and roast them in the oven. Sprinkled them with salt and pepper and a big drizzle of olive oil and toss. When they are done to your liking and cooled divide the deliciousness up and put in quart freezer bags and throw them in the freezer. They keep for a year and are fantastic in soups, chili, marinara sauce., etc…

  3. Carol Ruzicka

    I grow ancho peppers every year because we love to make chiles rellenos. Very easy and very delicious. This is the first year I’ve had an enormous crop of them because here in Vermont we’ve had 5 1/2 months of warm weather! high 60’s to 70’s since end of August and still going now in mid October. 80’s in summer. They start to really produce at the end of August which is usually the end of warm sunny weather here. So due to the longer warmer weather, I’ve picked at least a dozen huge peppers (4-5 inches long, 2 inches wide) for rellenos already with a couple dozen more smaller ones just to fry up. And there are many more on the plants. That’s only from 4 plants! The plants are healthy and huge and they’re not even getting much sun now that it’s mid October. Looks like I’m going to get many more since our weather prediction is warm and mild till Nov 1st! So that’s the key for productive anchos. LONG warm growing season. Very rich soil.
    Oddly though, my pimento peppers did very poorly and are in the same spot and soil as the anchos.

    Just a tip on the roasting. You can’t roast them too long because their flesh is fairly thin. Not as thick as regular bell peppers at all! So if you roast them too long they tend to dry out. Make sure all sides are lightly browned/black and slightly peeling, then wrap in their foil to continue the skin shred. They’ll still be plump and fleshy. Thanks so much for the freezing method!

    • Great point about roasting time. They are a different bird.
      Enjoy your peppers. I didn’t grow any this year, wish I lived next door and we couple swap poblano for jalapeños.

Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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