How do you preserve poblano peppers?
Roast poblano peppers on an open flame til charred about 80%.
"steam" or sweat them in a plastic bag for 10 - 20 minutes and then
the waxy skins will scrape off under cool water. Cut the tops off,
slice down the middle and remove the seeds. Now these can be frozen
in ziploc freezer bags or canned with a pressure canner.