Thursday, November 4, 2010

How to Roast Peppers

My new favorite thing to do is roast my own peppers. I have done it a few times lately with all types of peppers, red bell and poblano, mostly. It sounds complicated, but is actually quite easy. Next time a recipe calls for a jar of roasted peppers, try roasting some fresh peppers yourself. The flavor is so much better. Roasted peppers are great to make sauces with, put on paninis or burgers, mix into casseroles or soups and chili.

If you have a grill or gas stove you can do this directly over the flame, but if you're like me and most people, you don't. No worries, an oven broiler works just fine.

Here is how to do it:

1. Lay clean peppers on a baking sheet. (Don't judge my old, crusty baking sheets. It happens after a lot of use.)

2. Preheat the broiler (to high, if you have a choice)

3. Place the oven rack about 4 inches from the flame. I like to put mine on the second shelf.Lay clean peppers on a baking sheet.

4. Now you must keep an eye on these. Don't walk away. The skin of the pepper will start to roast and turn black. You'll hear it pop from the heat. Turn often until all sides are charred. I like to use tongs to turn.

5. Once charred all around, remove the peppers from the oven. Place in a bowl and cover with plastic wrap. Allow to cool for 10 minutes.


6. Once cooled the charred skins should easily peel off. Cut the tops off, cut in half, remove the seeds and the charred skin. The peppers are then ready to be added to your dish according to the recipe.

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