How to Roast and Skin a Red Pepper

Use a little kinetic energy

There are plenty of uses for roasted red peppers, and though a jar of them will do in a pinch, freshly roasted and skinned peppers are easy enough to do yourself. This method involves a little more energy than others—a little dinner-prep calisthenics.

Want more like this?

See all...

Comments

7AM and I've already learned something today. I guess I can go back to bed. Thanks for great idea.

Parsley Feb 09, 2008 03:55AM | link

roast poblano peppers. they are awesome

joshcantor1 Feb 10, 2008 02:06AM | link

WTF? Take them to the sink and wash them?

Great idea. Go through all this trouble and then wash away all the flavor so that it's tastes just like a non roasted pepper.

rockhopper Feb 10, 2008 05:52AM | link

I actually ate that pepper after it had been washed off and can attest that it completely retained the roasted flavor. definitely something to try out and it see if it works for you though.

itsapeugeot Feb 10, 2008 11:52AM | link

I agree with itsapeugeot: I usually roast red peppers in the oven (no gas here) with a bit of olive oil until the skin is blackened and then plunged them in cold water to remove the skin. I've also peeled them first and then roasted them (following a Marcella Hazan recipe), and obviously used no cold water during this. I noticed no difference in the taste between the two techniques.

vorpal Feb 10, 2008 08:27PM | link

Simple but great idea.

trixel Feb 13, 2008 10:13PM | link

we oven roast, as I'd prefer not to drip any veggie acids on my rangetop. 10 mins under the broiler on a piece of foil. Nothing else. counter cool for 3 mins, then peel. We've found this to be a more uniform cook then the burner method.
Why waste the water, the plastic bag and the gas, especially since the oven was just used in our case.

Fritz Feb 18, 2008 10:26AM | link