How to Roast and Freeze Poblano Peppers
Roasting and freezing poblano peppers is one of the best things you can do for your future self. You roast them until charred, let them cool, clean them up, and store them in freezer bags. Next time you want rajas con crema, a corn chowder, or a creamy poblano soup, you just grab a bag from the freezer. It takes 30 minutes and sets you up for weeks of easy meals.
4 pieces
Calories: 55kcal
Ingredients
- 4 fresh poblano peppers
- 1-2 tablespoons olive oil
- A pinch of salt
Instructions
- Roast. Preheat oven to 425°F (220°C). Rinse the poblanos and pat dry.
- Brush lightly with olive oil and sprinkle with salt.
- Place on a baking sheet and roast 20-25 minutes, turning halfway, until skins are fully blistered and charred.
- Steam & Peel 4. Transfer the hot peppers to a plastic bag or a bowl covered with plastic wrap. Let them steam for 10 minutes. 5. Peel off the charred skin with your fingers or a paper towel. Remove stems and seeds.
- Freeze 6. Lay the cleaned peppers flat on a baking sheet and freeze for 1 hour. 7. Transfer to a freezer bag, remove excess air, seal, and label with the date.
Notes
- Air fryer: Use the same temperature (425°F). Cook 15-20 minutes, turning once.
- Stovetop: Place directly on the gas flame, turning with tongs every 2-3 minutes until fully charred. Don't want to peel? Skip it. The charred skin adds an incredible smoky flavor.
- Freeze whole or sliced: whole for stuffing later, sliced for soups and rajas.
- Storage: Up to 6 months in the freezer. Use straight from frozen in soups, stews, and sautés.
Nutrition
Serving: 1piece | Calories: 55kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 4mg | Potassium: 208mg | Fiber: 2g | Sugar: 3g | Vitamin A: 440IU | Vitamin C: 96mg | Calcium: 12mg | Iron: 0.4mg