How to Roast Peppers
Difficulty Level: Easy
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Prep Time:20 Minutes
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Cook Time:PT30M10 Minutes
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Yield:Any Number
Ingredients
- Pepper of choice
- Pepper of choice
Bell, Anaheim, Poblano and Hatch Chiles can all be roasted. It develops their flavor, adds a level of smokiness and richness and helps to preserve them for later use. Save the pepper juice – it makes a great addition to vinaigrettes, soups and even cocktails!
Preparation
STEP 1
Open-Flame Method: Heat grill or gas burner to high. Wash and dry peppers. Place whole peppers on grill grate or directly on gas burner. Watch closely and turn until all sides are nicely charred (skin should be blistered and black in spots). Place hot peppers in a heat-proof bowl and cover tightly with plastic wrap. Set aside for 15-20 minutes (make sure bowl is tightly sealed to hold in steam, which loosens skins).
STEP 2
Oven Method: Heat broiler to high. Place peppers on a foil-lined baking sheet and place oven rack in upper third of oven. Broil peppers, turning every few minutes, until charred on all sides. Carefully transfer to a heatproof bowl, seal with plastic wrap and proceed as described above.
STEP 3
After Roasting: Working over bowl to save juice, peel the peppers by hand and remove seeds. Store peppers in juice until ready to serve. Peppers will keep for two to three days if covered and refrigerated. Or store flat in a resealable plastic bag and freeze for several months