Not exact matches
Roast the tomatoes
over an
open flame until the skins begin to
blacken and split.
Roast the poblanos
over an
open flame, turning regularly until
blackened and blistered all
over, about 5 minutes.
High - quality tomatoes are grilled
over an
open flame to
blacken their skin and enhanced their natural sweetness while adding smoky flavor.
Roast the poblanos
over an
open flame, turning regularly until
blackened all
over.
Roast tomatoes and Anaheim peppers
over open flame until skins are entirely
blackened.
Roast the poblanos directly
over an
open flame or under the broiler, turning regularly until blistered and
blackened all
over, ~ 5 - 10 minutes.
Hold poblano
over an
open flame, turning often, until charred, 4 to 5 minutes, or coat poblano with oil, and broil, turning occasionally, until
blackened, about 10 minutes.