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Roasting Peppers

Italian, Mexican, American

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.
Ingredients
TECHNIQUE
Steps
1 a Gas Burner Method - Place pepper on wire grating over burner on high flame. Turn often until entirely 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 entirely 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 blackened.

2 Finally, after roasting, place blackened peppers in paper bag for 10 minutes where they will continue to cook and sweat. When time is up, shake bag lightly for one minute. Over sink, remove peppers, loosen the skin under running water, and peel off blackened elements.


Yield
peppers  use metric
original recipe yield: 4
Notes NOTE Roasted peppers are part of the following recipes: Roasted Italian Peppers with Burrata and Italian Roasted Tri-Color Bell Pepper.

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