Roasting Peppers

I roast my peppers in the broiler instead of over an open flame, because I find it to be easier.  Also this will work well for those that don’t have a gas range.  I am demonstrating a red pepper, but this technique can be used for any pepper. Cut the pepper into thirds or in half if smaller, such as a jalapeño pepper and remove seeds and some of the pulp from the inside of the pepper.  Flatten pepper as much as possible.  Place on a cookie sheet lined with foil or coated with non-stick cooking spray.  Broil on high for about 15 minutes or until mostly blackened. Check frequently.  For other peppers, that you will not be removing the skin bake in a preheated oven at 400˚until pepper is fork tender.  Cooking times will vary depending on the size of the pepper.  Allow to cool.  No need to place in a bag.  Once cooled chop or slice with skin on or for some peppers remove skin with your fingers.  Do not rinse under water.  Some black is okay, it just adds to the flavor.

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