KIDDOCJJ
KIDDOCJJ
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HOW TO CHAR PEPPERS

In this lesson we'll learn how to char Poblano peppers - a long, fruity dark green pepper that packs some heat, but takes on some really smoky nuances after charring. You won't need to wear gloves for this task, as this pepper has a lower Scoville Rating (that's how much heat it packs!). Resist the temptation to wash out the seeds - you lose tons of flavor from the pepper's natural juices.  Look for Poblanos that are deep forest green, and make sure there are no soggy spots on them. As you venture into smaller peppers, there's definitely more heat and capsaicin (the ingredient that burns) so put on your gloves for those little guys.  Lets do this!

 Wash the peppers and remove any paper labels.  If using your gas burners (alternately you can do this easily on a BBQ), put the peppers directly on the burner and turn the heat to high.  Make sure you put on the fan!

Wash the peppers and remove any paper labels.  If using your gas burners (alternately you can do this easily on a BBQ), put the peppers directly on the burner and turn the heat to high.

Make sure you put on the fan!

 You'll start to see some blistering and color change (and hear it too). Resist the temptation to turn the peppers - just leave them be fore 2-3 minutes. Then rotate them in all directions (including the stem end and tip) to achieve an even char. You're also cooking the pepper so you should smell an amazing aroma by now.

You'll start to see some blistering and color change (and hear it too). Resist the temptation to turn the peppers - just leave them be fore 2-3 minutes. Then rotate them in all directions (including the stem end and tip) to achieve an even char. You're also cooking the pepper so you should smell an amazing aroma by now.

 This is what you are shooting for - an even black char throughout the pepper. That tip needed a little more work!

This is what you are shooting for - an even black char throughout the pepper. That tip needed a little more work!

 Now wrap them up in some foil, or put into a paper bag (be careful that the pepper has no active flames going) for about 15 minutes. This step essentially steams the pepper, which hugely helps when you are trying to remove the skin.  Now walk away for a few.   

Now wrap them up in some foil, or put into a paper bag (be careful that the pepper has no active flames going) for about 15 minutes. This step essentially steams the pepper, which hugely helps when you are trying to remove the skin.  Now walk away for a few.

 

 So the insides of your peppers should be clean and pristine like this. Now get a clean piece of foil and transfer the peppers to it, with the clean side DOWN and the charred skin side UP. Grab a butter knife.

So the insides of your peppers should be clean and pristine like this. Now get a clean piece of foil and transfer the peppers to it, with the clean side DOWN and the charred skin side UP. Grab a butter knife.

 After the peppers have steamed and cooled, run your scissors up from the tip to the stem end, then then around the seed ball at the top. This keeps the pepper from fragmenting so it's easier to clean.      

After the peppers have steamed and cooled, run your scissors up from the tip to the stem end, then then around the seed ball at the top. This keeps the pepper from fragmenting so it's easier to clean.

 

 

 With the dull edge of the knife, gently scrape the char off the skin, onto the foil. Rotate the foil and do the same to the other half. Using the foil helps to preserve the integrity of the pepper (it less handling, less tears).   

With the dull edge of the knife, gently scrape the char off the skin, onto the foil. Rotate the foil and do the same to the other half. Using the foil helps to preserve the integrity of the pepper (it less handling, less tears).

 

 Depending on the peppers, some have an abundance of seeds within - others, like this one, have them concentrated at the stem end. Carefully remove that stem end, flatten out the pepper, and with a dry paper towel wrapped around your index finger, wipe the seeds off the pepper.   

Depending on the peppers, some have an abundance of seeds within - others, like this one, have them concentrated at the stem end. Carefully remove that stem end, flatten out the pepper, and with a dry paper towel wrapped around your index finger, wipe the seeds off the pepper.

 

 Your peppers are now ready to stuff if you are making chile rellenos....or better yet chop them up and put them in some  POBLANO MAC & CHEESE!     KIDDOCJJ tip:    Prep a dozen or so chiles all at once and chop and freeze whatever you don't use for later. Portion them out in 1/2 cup (1 large pepper) portions and you can avoid heating up your kitchen unnecessarily this summer.

Your peppers are now ready to stuff if you are making chile rellenos....or better yet chop them up and put them in some POBLANO MAC & CHEESE!

KIDDOCJJ tip:  Prep a dozen or so chiles all at once and chop and freeze whatever you don't use for later. Portion them out in 1/2 cup (1 large pepper) portions and you can avoid heating up your kitchen unnecessarily this summer.