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It’s time to learn how to roast poblanos on the stove. This kitchen technique is both simple and fun. You’re going to scorch some peppers till they’re really charred, blistered and blackened, then slide the skins off to reveal the delicious, smoky, tender flesh beneath. Any stem flare-ups can be extinguished with a little dexterous tong action, as you’ll see in the video below. You’re safe. Everything’s safe. Especially dinner. 

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