How does roasting a hot pepper like poblano or pimento change the flavor?
How does roasting hot peppers like poblano or pimento change the flavor? I want to make a spicy corn chowder with a fresh, mild pepper, but then I remembered spicy flavors aggravate mine and my boyfriend's GI problems. So I thought maybe roasting the pepper first would tone down the heat, but add a more smoky sweet flavor. How would roasting change the flavor?