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Roasted Peppers and Chilis
Roasting peppers is an easy way to add great flavors to many recipes and is easy to do with a broiler or a stove top flame. Although a hot Pasilla pepper is used here, the roasting process is the same for green or red peppers and just about any larger pepper.
Click the slideshow at right to see the steps in pictures but essentially the process is:
Preheat your oven broiler, place the pepper(s) in a pan (using a sheet of foil here aids with clean up).
Roast the pepper(s) under the broiler 5-10 minutes per side. When each side is well charred flip and roast the other side. It is okay that the pepper becomes very blackened (seemingly burned) as you'll be peeling off the charred skin.
(If you do not have a broiler, this process can also be accomplished over the open flame of your stove top. Using tongs just roast the pepper directly over the flame of a stove eye turning frequently until well charred.)
Once the pepper is charred on all sides, remove it from the oven and place it in any one of the following to allow it to cool and steam:
- A paper shopping bag, folded closed
- A plastic bag (careful not to melt it if the pepper is very hot)
- A bowl covered with clear plastic wrap
3) Peel and Chop
Once the pepper is cool you can remove it and peel the charred skin away. It should come off very easily at this point.
Remove the stem and tear open the pepper and remove the seeds. Typically the pepper will be very soft and falling apart. Slice the roasted pepper into strips (or chop) and you're ready to use it in your recipe.