Roasted Peppers-The Easy Method

There's more than one way to skin a pepper, but this is one of the fastest and easiest ways to do it. If you have a gas range, it's fun to roast the pepper on top of the range...like an indoor camp-out. This is the oven method, though, so grab your mitts and let's go!

• Set your oven to broil.
• Find your favorite sturdy pan. Cast iron works well.
• Use cooking oil spray to coat pan.
• Wash & dry pepper. Spray with cooking spray and place on pan.
• Note: if you don't have cooking spray, you can brush oil into the pan and onto the pepper with a pastry brush, or use your extremely clean hands.

• Place your pan in the oven.
• Check on it every couple of minutes or so.
• When it starts to blacken, use tongs to flip it around.
• This is not going to take very long. Maybe 5 or 6 minutes. It doesn't need to be completely black on all sides.
• Yank your pan carefully out of the oven.
• Leave it on the pan. Cover it with a lid or use a metal mixing bowl to cover it.
• Let it sit for a few minutes until it cools enough for you to handle comfortably with bare hands. Note: the cover will also aid in steaming the pepper thoroughly.

• Using a paring knife, peel the pepper. The skin should slide away easily.
• It's okay if small bits of skin are left on the pepper.
• As long as you get the majority of the skin off, it's all good.

• Use the paring knife to slice the pepper open and remove the stem and seeds.
• Grab your chef's knife and slice the pepper to spec for your recipe.
• NOTE: This method is good for all types of peppers. If you have sensitive skin, please use food-safe gloves when handling peppers. Even if you don't have sensitive skin, it's a good idea to use gloves for peppers that are high on the Scoville Scale.