Roasting Peppers
photo by ColoradoCooking
- Ingredients:
- 1
- Serves:
-
1
ingredients
- to taste pepper
directions
- I put them under a hot grill and turn them infrequently until black all over.
- I then put them in a pot with a well fitting lid to cool. (The books often say put them in a plastic bag, but I try to minimise my use of plastics for environmental reasons)
- Once you can handle them you can peel off the black skin easily. Don't run them under the tap as much of the flavour can go.
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Reviews
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Let me add that when you find red bell peppers on sale - they can be so expensive! - buy a bunch. Once they are roasted (which I do on my BBQ grill), you can freeze them for later use. After they are roasted, just put them on a cookie sheet and freeze (don't peel them). Once frozen, remove to a ziplock bag and use as needed. They can be pulled out one at a time and they peel easily once defrosted. I also do this with poblano peppers and always have bags of both in my freezer.
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This is how I roast bell peppers. I use yellow and red, and I make sure to cut each in half, removing seeds & membranes. Then I flatten each pepper half with my palm so that way the broiler heat will be able to evenly blacken all surfaces. I usually have them only inches from the flames, and let them stay under there until the skins are black.