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Creamy-ackee-butter-bean-spread-topped-with-juicy-stewed-oxtails-and-topped-with-ackee-pickles-and-onions
Chantal

Roasted Poblano Pepper(s)

I got one really large poblano pepper which was sufficient for the tacos and for me to have left overs. I like roasting peppers cause they add a little extra something to almost any dish. Any left overs usually get tossed into a breakfast egg scramble or even mixed with rice
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Ingredients Method

Ingredients
  

  • Poblano pepper(s)
  • Oil as needed a high heat oil is best to use here, I used peanut oil

Method
 

  1. Turn on your broiler (if you have a gas stove, lucky lucky! You can do this on the stove top over the open flame)
  2. Rub the pepper all over with oil
  3. Place on a foil lined tray under the broiler and cook till the skin blisters turning occasionally so it cooks evenly.
  4. Remove from oven when done and pull foil over pepper(s) to cover loosely, this will create some steam which will make removing the skin easier
  5. When cool enough to handle, peel skin, remove seeds and chop finely.
  6. Fold into bean puree