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Over an open flame of a gas stove or barbeque grill or in a dry cast-iron or nonstick skillet over high heat, roast the chiles until they are charred on all sides.
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This will take a few minutes over an open flame and about 10 minutes in a skillet.
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Remove the chiles from the heat and seal in a plastic bag for 5 minutes.
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This will create steam and allow the skins to separate from the flesh.
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If you dont have a plastic bag, place the chiles in a bowl and cover tightly with aluminum foil or plastic wrap.
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Peel away the skins.
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Cut off the stem end and remove the seeds and veins from the interior.
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Slice into 1/2-inch-wide strips.
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The vegetables can be cooked together or separately.
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Put the tomatoes and onion in a dry cast-iron or non-stick skillet over medium-high heat.
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Allow the vegetables to roast and char on all sides by rotating them and turning them over with a pair of tongs.
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When all sides are charred, remove from the heat; this should take approximately 10 minutes.
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Allow the vegetables to cool slightly, then peel off the blistered skin.
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While these roasted vegetables are often used as an ingredient in other recipes, they also make a great side dish.
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Just transfer them to a platter and serve.
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INGREDIENTS
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Chiles
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This technique can be used with almost every type of fresh chile.
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Poblanos are the traditional choice for roasting, but feel free to use jalapenos (which are spicier) and even green bell peppers, if you cannot find any other type.
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Tomatoes
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Roasting tomatoes really brings out their sweet flavor and adds a deeper dimension to any recipe in which they are used.
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This is true for all varieties of tomatoeslarge, small, yellow, red.
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So try roasting a variety of colors and sizes, chopping them up, and tossing with oil and lime for an unexpected salad.
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ADVANCE PREPARATION
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Vegetables can be roasted ahead and kept in an airtight container in the refrigerator for about 4 days.
