| Roasting Peppers
Italian, Mexican, American
technique, method
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| I love the simple pleasure of roasting a bell pepper on a gas burner, filling my kitchen with its sensual aroma. However, this method doesn't work for all kitchens, and you may want to grill outdoors. Here are various techniques to choose from. You can roast any type of fresh pepper, but be warned that if doing this indoors, ventilate! Spicier varieties may cause your eyes to water and may irritate your nose and throat. |
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| Ingredients |
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TECHNIQUE
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Steps
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| 1 | a Gas Burner Method - Place pepper directly on burner over a high flame. Turn often until most of the skin is blackened. |
| | 1 | b Grill Method - This method is good for both gas or charcoal grills. Place pepper on grate over high heat, and turn often until skin is blackened. |
| | 1 | c Broiler Method - Cut peppers in half lengthwise and place cut side down on a baking sheet. Broil 4 inches from heat element until mostly blackened. |
| | 2 | Finally, after grilling or roasting, put blackened peppers in a paper bag where they will continue to cook and sweat. Alternatively, set in a covered bowl. After 15 minutes, remove peppers. Loosen skin, peel off blackened elements, and discard any seeds. This is done easily under running water. |
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| Yield |
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original recipe yield: 4
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| Notes
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Roasted peppers are used in the following recipes: Roasted Italian Peppers with Burrata
Italian Roasted Tri-Color Bell Pepper
Cheese-stuffed Roasted Chiles
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If you use our recipes - please give foodie kitchen credit and link to www.foodiekitchen.com
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