I got an idea when someone said online that they were thinking about making a poblano and corn chowder for dinner. So I started working on a recipe - a Poblano Chicken Chowder. I developed a great recipe, which I will post this weekend. One of the first things I decided was that I would fire-roast my poblano peppers to give them a smoky, earthy flavor. So before I post about the chowder itself, I thought I would do a quick run-down of roasting peppers.
|Roasting the Peppers|
While they are still warm, you can run a knife across them and the charred flesh will peel right off. Don't run them under water to clean them as this will take some of the flavor away. I slice into them vertically. The meat is really softened inside, and it's easy to take the seeds out. You can actually just pull the middle with all the seeds right out. They're very easy to work with at this point, and have that wonderful flavor added to the pepper. This is great to do with peppers that you will be using in soups or other cooked dishes. It's also really great to do if you are making your own hot sauce. It makes sure that the sauce will be flavorful and not just hot. I'm looking forward to using roasted peppers in different kinds of dishes - and you'll get the recipe this weekend for the Poblano Chicken Chowder.