It’s Mother’s Day. You’re making breakfast. Naturally, it includes freshly roasted Pasilla (or Poblano) peppers. But you don’t have access to an open flame.
Enter the trusty toaster oven.
- Toast the pepper right on the rack of the toaster oven (mine didn’t ooze at all) until slightly charred, about 5-7 minutes.
- Immediately put pepper in a small bowl and cover with a plate or lid. The pepper will steam itself.
- In about 5 minutes, remove pepper and run under cold water for 30 seconds. (Pepper will still be warm, but this loosens the skin even more.)
- Using fingers, remove the skin… it should pretty much slide right off by itself.