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How to Roast, Peel and Cut Poblano Peppers
How do you cut poblano peppers? For strips (rajas), roast and peel the peppers, cut off the stem, slit them open, scrape out the seeds and slice into 1/4" strips. For stuffing, cut a slit down one side and remove the seeds while keeping the pepper whole. For dice, cut the raw pepper into flat panels, then strips, then cubes. Our pick is the Dalstrong Gladiator 8" Chef Knife ($79), German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. Its sharp edge slices through roasted, slippery peppers without tearing and dices raw poblanos quickly.
Poblanos are mild to medium-hot chiles with a rich flavor, especially when roasted. They are the base of chiles rellenos and rajas con crema.
Cuts and uses
| Cut | Best for |
|---|---|
| Whole with slit | Chiles rellenos, stuffed peppers |
| Strips (rajas) | Rajas con crema, tacos, fajitas |
| Diced | Soups, chili, salsa, cornbread |
| Halves | Stuffed and baked halves |
Step by step
1. Roast. Char the peppers directly over a gas flame, on a grill or under a broiler, turning until blistered all over.
2. Steam. Place them in a covered bowl or bag for about 10 minutes to loosen the skins.
3. Peel. Rub the charred skin off with your fingers or a paper towel. Avoid rinsing, which washes away flavor.
4. Seed. Cut off the stem, slit the pepper open and scrape out the seeds and ribs with the knife.
5. Slice or dice. Lay it flat and cut into strips, or cut strips crosswise into dice.
Handling chiles safely
Poblanos are usually mild, but some are hotter than others, and the seeds and ribs carry more heat. Consider gloves if you are handling several, and avoid touching your eyes until you've washed your hands well.
Raw vs roasted
Raw poblanos are crisp and grassy, great diced into salsas and stir-fries. Roasting softens them, adds smoky flavor and makes the skin easy to remove, which is standard for rellenos and rajas.
Poblano vs other peppers
Dried poblanos are called anchos. Jalapeños are smaller and usually hotter; bell peppers are sweet with no heat. The same panel-cutting method works for all of them; see how to cut a bell pepper.
Storing
Keep fresh poblanos in the fridge crisper drawer. Roasted, peeled strips keep refrigerated for a few days, or freeze them for later.
Knife technique for produce
Set your cutting board on a damp towel so it can't slide. Hold the knife with a pinch grip and guide the food with your other hand in a claw, fingertips tucked under, as covered in how to hold a kitchen knife. Cut round vegetables in half first so they sit flat and can't roll. Let the blade slide forward through the food instead of pressing straight down, and keep the pieces a similar size so they cook evenly.
Keep your edge sharp
Clean cuts depend on a sharp edge. Cut on a wood or composite board, hand-wash and dry your knife right after use, and give it a few light strokes on a ceramic honing rod before each session. A sharp knife needs less force, which makes it safer and more precise.
Our top picks
Chef's Knife 8", Gladiator Series, ELITE, NSF Certified ($79). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified.
Lionswood Teak Cutting Board, Medium Size ($169). A large, knife-friendly board for produce prep.
FAQ
What knife is best for cutting poblano peppers?
A sharp chef's knife. The Dalstrong Gladiator 8" Chef Knife ($79) slices roasted peppers cleanly without tearing.
Do you have to peel poblano peppers?
For roasted dishes, yes; the charred skin is tough. Raw poblanos don't need peeling.
Are poblano peppers spicy?
Usually mild to medium; the seeds and ribs carry more heat.
What are rajas?
Strips of roasted, peeled poblano, often cooked with cream and onions.
How do you keep a poblano whole for stuffing?
Cut a single slit down one side and remove the seeds through it.
