How to Roast and Freeze Poblano Peppers
Ever wondered about the secret of irresistible Mexican flavors? It starts with fresh ingredients. I coat fresh poblanos with olive oil and a pinch of salt, then roast them until their skins blister. Once cooled, I peel the charred skin, remove seeds and stems, and pack the peppers into freezer bags for future meals. This simple trick keeps culinary magic handy to elevate your favorite dishes anytime.
4 pieces
Ingredients
- 4 fresh poblano peppers
- 1 2 tablespoons extra virgin olive oil
- A pinch of salt adjust to taste
Instructions
- Oven: Preheat to 425°F (220°C)
- Airfryer: Set to a similar temperature
Prepare Peppers
- Rinse and pat dry the 4 poblano peppers.
- Lightly brush each pepper with olive oil and sprinkle with salt (and optional spices).
Roast
- Oven: Place peppers on a baking sheet.
- Airfryer: Arrange peppers in the basket.
- Roast for 20–25 minutes, turning them occasionally until the skins blister and char.
Cool & Clean
- Let the peppers cool until you can handle them comfortably.
- Gently peel off the blistered skin, then remove the seeds and stems.
Freeze
- Place the cleaned peppers into a freezer bag.
- Remove excess air, seal the bag, and label it with the date.
Notes
Homecook to Homecook Tips
• Peeling Hack: If the skin is stubborn, use a paper towel to gently rub it off once the peppers are cool.
• Storage Tip: Label your freezer bags to keep track of freshness.
• Usage Ideas: These versatile roasted peppers work great in sauces, soups, tacos, or as a tasty topping for your favorite dishes.
• Peeling Hack: If the skin is stubborn, use a paper towel to gently rub it off once the peppers are cool.
• Storage Tip: Label your freezer bags to keep track of freshness.
• Usage Ideas: These versatile roasted peppers work great in sauces, soups, tacos, or as a tasty topping for your favorite dishes.