Ingredients
Directions
Roasted Peppers: How to Roast a Pepper on a Gas Range, Freshly roasted peppers are wonderfully flavorful, and not nearly as difficult to prepare as you might imagine 🙂 Give it a try! Requires gas range , I’ve done this same method of roasting before, but I never thought of using one of my long forks to hold on to the pepper, or the trick of putting it in a ziploc bag for 15 min in order to allow it to cook longer & make the peel come off completely effortlessly! Amazing what just a couple simple tweaks can accomplish when it comes to getting something done well and extra efficiently besides! Thank you so much! Harmony Jacobson West St Paul, MN, I am a total roasting novice I wanted to make marinated peppers, so I tried this used salad tongs Note that the pepper spits and crackles as it blackens It took about 7 minutes per pepper, then I put in a bowl with a lid I left the one in there while I cooked the other one I don’t think 15 minutes helped the skin peeling any more than the 7 minutes But I would never use a plastic bag After I skinned, deseeded and sliced, I put in a mason jar with garlic and salt in layers and covered with olive oil Put in the fridge to marinate
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Steps
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1
Done
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Rinse the Pepper. |
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2
Done
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Stick the Pepper on a Metal Skewer or Long Handled Fork. |
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3
Done
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Hold Pepper Close to the Gas Range Flame (a Small Kitchen Torch Such as Is Used For Crme Brulee Is Also Acceptable, but Using a Range Is Safer). |
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4
Done
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When the Pepper Begins to Blister, Rotate; Continue Rotating Until Entire Pepper Is Blistered and Charred*. |
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5
Done
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Place the Roasted Pepper Directly Into a Ziploc and Seal. |
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6
Done
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After 15 Minutes, Rinse the Pepper Under Small Stream of Cold Water. |
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7
Done
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Rub the Pepper Thoroughly Until All the Skin Has Come Off, or Carefully Scrape Skin With a Butter Knife to Remove. |
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8
Done
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*note:the Amount of Charring Is Open to Debate; Some People Prefer Them Evenly Darkened but not Blackened, but Others Prefer Them Very Charred- You'll Need to Experiment and Decide For Yourself. |
