I planted 7 poblano pepper plants and they have produced plenty of poblano peppers–say that three times fast! We really like the flavor of poblanos and the fact that they are not hot.
There were 52 to be exact. I held a few back to use fresh, and I processed the rest for storage in the freezer.
The first step in processing poblanos is to lay them in a single layer on a baking sheet.
The next step is to char the skin so that it can be removed. I used my top oven set to broil on high. Here’s what they looked like after that:
Once they were charred on both sides, I put them in a plastic container with a tight fitting lid and let them steam.
Then I put on nitrile gloves and ran them under cold water and peeled them and removed the stems and seeds. The cold water helps with the “pepper spray” effect of working with them. This is them after that process:
Then I wrapped the equivalent of 2 peppers per piece of plastic wrap and put them on a tray to freeze.
I put the tray in the freezer to freeze them, and then transferred them to gallon sized Ziploc freezer bags. I have found a bunch of recipes to try them in. Up this week is Chili Relleno Casserole.
