For this batch of salsa verde, I grilled the poblanos. I’ve got to admit that it definitely made it easier to peel the skin. Mom told me that some people cook the peppers right over a live fire. If you can get them good and charred quickly, that’s the trick. Even a hot oven with a broiler will give you the same effect, except they won’t have that smoky taste from grilling.
Once you have them charred like this, place the whole pepper in a ziploc bag and let the steam work its magic. In about 10-20 minutes, you will be able to take the peppers out of the bag and peel the thin skin. It looks like a thin plastic film in places. Sometimes, if you’ve done a good job with the charring, the skin will just slip right off, making the job much easier.
