Yes. It works great on peppers. Blacken then the put in a bowl with plastic wrap to steam and soften the black skin. Very common method in restaurants
Vitese
That is how I do it. But don’t char them quite that much.
monstereatspilot
Thought you were torturing a scrub daddy for a minute lol. Yeah I roast poblanos like this all the time. Usually if I’m doing salsa I’ll just throw everything on the propane grill though. Easier to do it all at once
dalicoffee
We call it ‘Tatemar’ or ‘Chiles Tatemados’, we make it like this here in Monterrey Mexico.
jason_abacabb
Just did this to some bell peppers for a pepper and tomato sauce for meatballs on NYE.
An apartment I used to live in had gas stoves so I loved roasting peppers this way. Now these days almost every place is electric, so I either use a portable butane stove or fire up the grill.
x__mephisto
Most OG Mexicans do it.
wrenchgg
Every time
PlanetConway
Sadly, my complex has electric stoves, so no.
Reasonable-Ad7755
Looks like a lego head
froggaholic
I thought everyone did it this way tbh
Significant-Text3412
I used to do my poblanos like this when I had a gas stove, then sweat and peel. It was so fast.
Rich-Appearance-7145
Nah I just put those chilies on a skillet on a low flame allow them to get a nice char slowly, reason one does this is to release the spicy ness from the peppers. So I allow me entire pepper to char evenly, to much char causes the opposite effect causing peppers to get nasty flavor. Low and slow makes for a perfect char.
25 Comments
Haven’t yet, but going to now! 🌶
Mom does it that way. Sometimes she’ll wrap it in foil then over the flame.
That sure is a way. I think at that point i would say burning? Or scorching at least. 😅
That shit is burnt bro😂😂
Yup. But we don’t have a gas stove at the moment. Otherwise, tomatoes, peppers, tortillas—they all go directly on the burner!
Nothing beats the smell of a Poblano on a open flame
Only in restaurants
So burnt but still smiling
https://preview.redd.it/j4gyrgx3avae1.png?width=1439&format=pjpg&auto=webp&s=fd0a02cfcb2506b7a10e2fa1f3f3199f422ef197
Yes. It works great on peppers. Blacken then the put in a bowl with plastic wrap to steam and soften the black skin. Very common method in restaurants
That is how I do it. But don’t char them quite that much.
Thought you were torturing a scrub daddy for a minute lol. Yeah I roast poblanos like this all the time. Usually if I’m doing salsa I’ll just throw everything on the propane grill though. Easier to do it all at once
We call it ‘Tatemar’ or ‘Chiles Tatemados’, we make it like this here in Monterrey Mexico.
Just did this to some bell peppers for a pepper and tomato sauce for meatballs on NYE.
https://preview.redd.it/5nillle5gvae1.jpeg?width=3024&format=pjpg&auto=webp&s=15d414cdf12c55c96c7e45634bf832828c29b459
I do it all the time if I’m just roasting peppers by itself. Just made some spicy jalapeño avocado cashew crema with these.
I do, learned it from my grandma who used to do it this way (on an old electric stove even!)
Yes — all the time.
https://preview.redd.it/i565bzkbjvae1.jpeg?width=3024&format=pjpg&auto=webp&s=403e3bf2adb8d50b7802dd749177067b518870e7
An apartment I used to live in had gas stoves so I loved roasting peppers this way. Now these days almost every place is electric, so I either use a portable butane stove or fire up the grill.
Most OG Mexicans do it.
Every time
Sadly, my complex has electric stoves, so no.
Looks like a lego head
I thought everyone did it this way tbh
I used to do my poblanos like this when I had a gas stove, then sweat and peel. It was so fast.
Nah I just put those chilies on a skillet on a low flame allow them to get a nice char slowly, reason one does this is to release the spicy ness from the peppers. So I allow me entire pepper to char evenly, to much char causes the opposite effect causing peppers to get nasty flavor. Low and slow makes for a perfect char.
I do it a lot but mostly with poblanos