Anaheim and Poblano chiles possess a tough outer skin that should be removed before using them in recipes. This is done by roasting and blistering the chile until the skin is separated from the meat of the chile making it easy to peel off.

Here are two methods of doing this:

1. Cut a small slit in the chile close to the stem to let the steam escape. Place on a baking sheet directly under broiler with med/high heat. Turn the chiles until they are completely blistered and charred. Enclose chiles in a paper or plastic bag and let steam until they cool enough to handle. Under running water, peel the chiles starting from the blossom end.
2. Use a grill and place about five to six inches from the fire. Use the same procedure as above.