Rinse the poblano peppers under cool water
Pat them dry with a clean towel
Remove any stems if needed
Roast, broil, or char the peppers over an open flame until the skins blister and blacken
Place the peppers in a covered bowl or sealed bag for a few minutes to steam
Peel off the loosened skin
Remove the seeds and inner membranes if desired
Slice, dice, or leave them whole for cooking
Use immediately or store in the refrigerator until ready to use