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Roast the poblano peppers on the stove-top over medium-high heat.
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A gas stove works the best but it will work fine on an electric stove.
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Char the peppers on all sides turning with a pair of tongs.
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When good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.
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Take a paper towel and rub off the char.
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It’s ok to leave a little of the char.
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Slice in half and remove the seeds and stems.
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Add to a food processor or blender and puree. Set aside