Roasted Poblano Peppers

About a week ago while I was at HEB I noticed that there was a large bag of poblano peppers on clearance for $0.99.  Great! 

There are a couple of good recipes that call for 5-6 roasted poblano peppers, but they are never on for a good price when I want them.  This was the day!

I brought home the bag and decided I’d roast them now and get them ready for my recipes a little later. 

Since I’m new to this whole blogging thing and taking pictures as I go along I didn’t remember to take the first pictures, but I’ll just tell you that I washed the peppers with water and put them on a baking sheet.  Then I turned the oven onto 400 degrees and let them roast for about 20 minutes until they were quite fragrant. 

Please dont pay any attention to how dirty my oven is.  I use it regularly, but I don't clean it, becuase that instantly draws a cooking spill.  Why is that?  It's like a baby and a clean shirt. 

As soon as they were out of the oven I place them back in the plastic bag they came in and twisted that up so that all of the steam would continue to ‘cook’ the peppers, but it would also make peeling them WAY easier. 

After 3-4 hours, ok yes, I forgot about them; so what?  They were plenty cooled by then and it was time to peel. 

Sometimes forgetting is a good thing.  These peeled very easily. 

I also went ahead and seeded them too.  I made each piece nice and flat and lay them in a Ziploc bag.  I really should have separated the pieces with waxed paper, but by the time I realized I needed to do that my hands were covered in pepper goo and it was time to leave to go out to eat and I was in a hurry, so I didn’t take the time to wash my hands.  I figure I’ll either break them apart when I want to use them or just need to use more than I planned on.