ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel
  • »
  • Food and Cooking»
  • Culinary Arts & Cooking Techniques

Roasted Peppers and Chilis

Updated on June 11, 2014
Roasting a Pasilla pepper under the broiler.
Roasting a Pasilla pepper under the broiler.
Flip once one side is done, 5-10 minutes per side depending on how hot the broiler is.
Flip once one side is done, 5-10 minutes per side depending on how hot the broiler is.
Just out of the broiler, nice and charred.
Just out of the broiler, nice and charred.
Place in a paper (or plastic) bag and seal for 10 minutes to cool. You can also just place in a bowl and cover with plastic wrap.
Place in a paper (or plastic) bag and seal for 10 minutes to cool. You can also just place in a bowl and cover with plastic wrap.
Once cooled peel the skin off.  At this point it should peel very easily.
Once cooled peel the skin off. At this point it should peel very easily.
Remove the stem and seeds and slice up the pepper.
Remove the stem and seeds and slice up the pepper.
The finished product, ready to be used in your recipes.
The finished product, ready to be used in your recipes.

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:

1) Roasting

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.)


2) Cooling

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.


Comments

    0 of 8192 characters used
    Post Comment

    • CarNoobz profile image

      CarNoobz 4 years ago from USA

      Those pics MAKE the hub. I'm so hungry for those now (sitting at McDonalds...no roasted peppers for CarNoobz around here).

      Voted up and awesome!