Roasted Poblano

Frequently, a recipe will call for some form of roasted hot pepper. It might give you directions for roasting, but, than again, it might not. Any time you're going to barbecue, you can sacrifice a little bit of your grill space, and, in return, have some roasted poblano ready for later.

Why poblano? It isn't as high in Scoville Heat Units as, say, jalapeno or habanero. That's good. Roasting makes the peppers hotter, and these aren't for a sauce....

Instructions

• Wash the poblanos
• Pour a few drops of olive oil into your hands. Fondle each of the peppers until they each have a light patina of oil on the outside. This will keep them from sticking to the roasting bag.
• Put all the peppers into a roasting bag. No, you don't have to buy them, you can make them out of aluminum foil.
• Put the roasting bag on the edge of the barbecue. We mentioned lighting it already, right?
• Every few minutes, rotate and/or flip the bag, while you are cooking your main dish.
• When you're done with the main dish, close the barbecue, being sure to close the air passages. Leave it for an hour or two to cool down.
• Remove the bag from the grill. Remove the peppers from the bag.
• Slice the peppers in half lengthwise. Using a knife, gently scrape the seeds out of the peppers^*.
• You'll now have small slabs of roasted poblano. Add them to your favorite sandwich for a spicy treat. Use them in quesadillas. Yum!