How To Roast Peppers (hot and sweet)

The Smoking Man has been on a  roasted pepper kick lately, so instead of showing you the same roasting method in each seperate recipe, I’ll make this one stand on it’s own for reference. Brilliant!

You can use a barbecue, a gas stove top, or the  broiler in your oven.
We use our gas barbecue grill for this process, but i’m leaving instructions for your oven, since some people don’t have a barbecue, or for that matter a gas stove.

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shown here: green and red bell peppers, jalapenos, and poblano peppers

1) Preheat your oven’s broiler, and set a rack about 6 inches below the element. (a toaster oven works too) to roast your peppers. Lay the peppers out on baking sheet leaving some room between them.

2) Rub a little vegetable oil on the peppers and place under the broiler (a pastry brush works quite well for this step). You will need to keep a close eye on them.

3) When the peppers begin to blacken pull the tray out and turn the peppers. Return to the broiler, repeating until the peppers are nicely blackened all over, and softened. This can take awhile using a broiler, so be patient!

4) Remove the peppers from the tray and immediately place them in a zip top bag (or a bowl with a tight lid) and seal. Leave them to to steam for at least 10 minutes. This step is crucial to loosening the skin on the peppers.

5) After the peppers are cool enough to handle, remove them from the bag (or bowl) and using a  knife or fork, or for you brave souls if you’re using jalapeno’s, your hands,  peel away the blackened skin. Do not be tempted to rinse any of that charred goodness that gets left behind. There’s alot of flavor in there!

6) Remove the stem and seeds, and finely chop the peppers. If you have sensitive skin, wearing gloves is a good idea for this step. Be careful to wash your hands before touching your face, eyes etc if your using hot peppers. Now you’re ready to move on to whatever recipe calls for roasted peppers.

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