Step 1) Roast poblano peppers under the broiler, over a gas flame OR on the grill. Heat for 5 to 7 minutes per side or until surface skin on the peppers is blistered and charred. Using tongs, transfer peppers to a paper bag or a covered bowl and set aside until cool enough to handle. Rinse peppers under running water to remove stem, seeds, pith and all charred material. Pat dry and cut into 1-inch strips.