FRC: Advice please on charring poblano chilis

C

colleenmomof2

Well-known member
The past 2 times I tried this, the chilis disappeared when I removed the skin. Maybe the others were too old or thin to place on the BBQ grill but I really want to preserve the chili "meat" this time.

I'm thinking that I need to char at a very high heat, quickly, so as not to cook the pepper. I don't have a gas stove so I plan to use my gas BBQ.

How would you do it? Thank-you, Colleen

 
Colleen, I think you're overcooking them. I bought some last

year where they had used the big outdoor roaster and they were "cooked to bug dust" as they say down here. They totally fell apart when I tried to peel them. Every speck of the skin doesn't have to be coal black. I like to do them on the grill like you're talking about. When most of the skin is blistered and/or dark brown they are fine. Don't steam too long after charring either. Just until cool enough to handle. Alternatively, if you don't have a whole bunch to do you can drop them in hot oil for just a minute to blister the skins so you can remove them.

 
Agree with Melissa. The BBQ only works if you have an exceptionally high...

...heat setting for the grill. I use my gas BBQ if I have a lot of chiles to char.

I char over the gas flame on my stove burners and I let the flames touch the skin. Very hot, and the skins char quickly.

If you don't have a grill that can handle it and you say you don't have a gas stove, then Richard's suggestion would probably work best.

Michael

 
I have been cooking them too low and too long!

I think I'll have better results this time.

These peppers were from the farmers market and they feel more meaty than the ones I bought at the grocery store. Thank-you! Colleen

 
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