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Roasted Poblanos

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


  1. Place chiles over flame of a gas burner; roast until lightly charred on all sides.

  2. Transfer chiles to a bowl; cover with plastic wrap until cool enough to handle. Use a paper towel to wipe off charred skin.

  3. Remove stems and seeds, and cut chiles into 1/4-inch-thick strips.

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