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!
Preparing the Pan and the Pepper
- 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.
Pepper's in the Oven so Stay on your Toes!
- 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.
Peel Dat Pepper
- 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.
Remove the Seeds, Then Slice-n-Dice!
- 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.