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 Roasting
peppers is surprisingly easy and quick, and can be done to both sweet and
hot peppers. By roasting peppers you bring out a different and delicious
flavor in the peppers. The whole process takes only about 40 minutes, and
requires minimal kitchen tools or experience.
- Preheat your oven’s broiler.
- Generously coat the outside of the peppers with vegetable
oil. Avoid using olive oil because its smoke point is much lower
than vegetable oil and will burn when broiled.
- Arrange the peppers on a baking sheet and place it on the highest
rack in the oven.
- Watch the peppers carefully to ensure they don’t burn.
When a few scorched spots appear on the top, turn the peppers over and put
them back in the oven.
Once the peppers are toasted on
both sides, remove them from the oven and place them in a bowl.
Cover the bowl tightly with plastic wrap. This steams the peppers
and helps loosen the skin
- After about 15-20 minutes, remove the plastic wrap from the
bowl. Pull the stems out of the peppers and gently peel off the
skin.
- Cut the peppers open with a knife, spread them flat out on the
work surface and clean off any remaining seeds or pulp.
- Eat and enjoy!
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