These roasted peppers are pair well with goat cheese, new potatoes, and our Tomato Salsa.
Photography: Lisa Hubbard
Source: Martha Stewart Living, May 2000
- Poblano chiles
Place chiles over flame of a gas burner; roast until lightly charred on all sides.
Transfer chiles to a bowl; cover with plastic wrap until cool enough to handle. Use a paper towel to wipe off charred skin.
Remove stems and seeds, and cut chiles into 1/4-inch-thick strips.