How to Roast Peppers

It’s hard to beat the flavor of roasted peppers. They add a great dimension to salads, sandwiches, chili, breakfast cereals, etc. Plus, adding the words ‘Roasted Pepper’ to any recipe makes it sound like it has a higher skill level. Just a heads-up, though: this flavor can be overwhelming. While tooling around with my Baller-Ass Chili, I used some roasted poblano peppers and it was all I could taste. So, if you want to use roasted peppers, make sure to build the dish around this ingredient or use a very small amount.

The best part about roasted peppers: easy as hell to make. So easy, there’s no need to EVER buy them in a jar. If you own a grill, oven, or gas stove, you can save some money (and if you don’t own these things, what the hell are you doing on my blog?). My favorite method is the gas stove, but the others work just as well—albeit a little slower.

First of all, rub the pepper with oil

Second:

For a grill: Place over medium-high to high heat. Rotate and char on all sides.

For an oven: Place under the broiler on high as close to the heating unit as you can get while still avoiding direct contact. Rotate and char on all sides.

For a gas stove: Place directly over a high flame. Rotate and char on all sides.

It’s important to not let the pepper sit on the heat too long after it blackens; you just want to char the skin, not cook the pepper all the way through.

Once all sides are blackened, place the pepper into a container and cover. Let it sit for 15 minutes. Make sure to get cover the pepper as quickly as possible—you want the heat to steam it so the skin can peel right off. When the time is up, just use your hands and peel the skin. I don’t recommend leaving it on—it tastes like straight burn, not too good. You can go over to my Baked Chili Rellenos recipe to see these roasted poblanos put into action.

Welcome to flavor country.

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