








Sometimes you want a roasted pepper or need one for a dish and you do not feel like lighting the outdoor grill to do it- This is a simple way to roast a pepper quick and easy. Sure there is a marginal chance you could burn your house down but as the wise Clark Griswald once said “Oh what the hell – it was fun anyway. ”
In this episode we roast a Poblano which is one of the most underated peppers in the pepper family- because it is a waxy dense pepper even after roastig you could peel it, stuff it and still bake it and it will retain some bite- When roasted the Pobalano combines a great marriage of sweet and mild spicy heat. After roasting I dice some if the Poblano up and use it in a crab salad-take a few sliced and put on a pult pork sanwich also-