This time of year in the West the aroma of roasting chiles fills the air at farmer’s markets: Anaheim, Poblano, Sweet Bell, Jimmy Nardello, Joe Parker & Numex are common roasting chiles in Colorado & New Mexico. At our farm in Colorado, Sara and I roasted chiles for our CSA members and at the market.
Now living in the Northern Great Lakes, we continue roasting peppers, but on smaller scale. We often roast them on our range top over the gas burners. The Poblanos in the photo were roasted outside over a small fire.
Once all sides of the peppers are blistered and lightly blackened, you place them, hot, in a glass jar or plastic bag to “sweat” them. This continues the cooking of the pepper and helps to loosen the skin from the flesh. After fifteen minutes of sweating, we run the peppers under cold water to remove the blackened skin, the seeds & the veins.
Poblanos are the classic Chile Relleno (stuffed chile) pepper - slit the pepper lengthwise, fill with cheese, batter with flour and egg, and fry. Top with a garlicky tomato sauce and a bit of cilantro.