A roasted poblano is key to the flavor of this salsa. But it's also why a lot of people get intimidated by this recipe. Don't be. Roasting a poblano is super easy. Once you learn how to roast one kind of pepper, you can roast them all, including bell peppers and other chile peppers. Roasting peppers brings out their sweetness and adds a delicious smoky, charred flavor. *Gas Stovetop: Turn one of the burners on your stovetop to high. Place the pepper right on the grate. You want the skin to char. It will likely pop a bit but that's normal. Use a pair of metal tongs to turn the pepper over the flame until the entire pepper is black. Place the pepper in a zip top bag or in a container with fitted lid for at least 10 minutes or until cool enough to handle. Peel skin off pepper flesh and discard. *Grill: The directions for roasting peppers on a grill is very similar to roasting on a stovetop: heat the grill and place the peppers directly on the grates. Turn occasionally until peppers are charred. Place in zip top bag or container with lid. Peel skin off pepper flesh and discard. *Oven: Preheat your broiler. Line a sheet pan with foil (for easier clean up). Cut your peppers in half and remove the stem, seeds and membranes. Place pepper halves on the prepared pan skin side up. Flatten each pepper half with your palm so they are flush with the pan (they will crack a little - that’s OK). Place them under the broiler and allow them to blacken. Remove from oven, seal in foil that was used to line the pan for at least 10 minutes. Peel skin off pepper flesh and discard.