4 Ways to Roast and Peel a Pepper or Chili
While fresh peppers and chilies are great, something pretty magical happens when you throw them on direct heat that’s hot enough to turn the skin black – leaving the flesh below roasted sweet/spicy and delicious.
These are all pretty easy to do…after all – how hard can it be to burn your dinner!?
Here are 4 Easy Ways to Roast a Pepper
1. On a Grill
Heat your BBQ to high and toss the peppers on the grill. Turn them occasionally and take off the heat once their blackened all over.
2. Under a Broiler
Heat a broiler to high and toss your peppers on a baking sheet, and then let them broil a few inches under the heat element, turning them occasionally to get them blackened all over.
3. Over a Gas Element
If you’re not too concerned about making a mess in your kitchen, a great way to very quickly roast up a couple of peppers is to simply hold them with tongs over a gas element on your stove at high heat. This method can blacken a pepper on a minute or so.
4. With a Blowtorch
A kitchen blowtorch, likewise, makes blackening a couple of peppers a very easy task. Simply put your pepper or chili on a baking tray, make sure nothing too combustible is in the immediate vicinity, and have at with the blowtorch, turning the pepper as needed to cover it completely.
Once Blackened – the Peeling
- The best way to ease the burden of peeling those peppers is to let them rest covered for a while to cool down – letting the steam from the cooling peppers loosen the blackened skin before you try to get it off.
- To cool the peppers, place them in a paper bag and close it, or in a bowl that’s tightly covered with cling film.
- Once the peppers are cool enough to handle, use your fingers to peel off the blackened bits. If you’re working with spicy chilies, you may want to consider using disposable plastic gloves for this task.
- Although you will be tempted to run the peppers under water to remove the stubborn last blackened bits, try to resist this impulse, as though the water will help you to clean the peppers, by running them under water you’ll also remove a lot of great flavor that clings to the exterior of the roasted flesh….a little blackened skin won’t matter anyway.
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