- 1 Tbs of cooking oil per pepper
- Kitchen Tongs
- Broiler pan (if applicable)
This method can be used for almost any type of pepper (Bell, Poblano, Jalapeno, etc).
Although the heat source may vary, the basic technique for roasting peppers remains relatively the same. Char the outer skin. Place inside a covered container while still hot. Allow the residual steam from the pepper to loosen the charred skin. Remove from container. Scrape off and discard the charred skin.
Several different heat sources can be used. The three most common are: Stove top, broiler, and grill. Each one has advantages and disadvantages.
No matter which method you chose, begin by applying a light coating of cooking oil to the outside of the pepper. The oil will help facilitate the charring process. Any type of cooking oil will suffice.
Stove Top –
This method is most effective with gas flame stoves. It is not recommended for stoves with electric burner elements. The pepper is placed directly on the burner grate over an open flame. It is the quickest and easiest method to char the pepper but also the messiest. The pepper has the tendency to leak juice onto the stove top. Tiny bits of charred ash occasionally circulate throughout the kitchen. Sometimes the bits of ash are still aglow which could create a fire hazard.
In this method, the pepper is placed on a broiler or sizzle pan and positioned directly under the broiler’s flame. The charring occurs in a contained environment but radiant heat from the pan sometimes over cooks the pepper’s flesh. The result is a thin and mushy final product.
All sides of the pepper must be exposed to the flame to ensure even charring. A limited amount of space inside the broiler can make turning the pepper difficult. Both stem and blossom ends tend to be most difficult to char under the broiler.
Using a grill to roast peppers is quick and efficient. It also requires minimal clean up.
The grates of the grill should be positioned as close to the heat source as possible. The temperature should be scorching hot. The grill provides ample room to turn the pepper and can accommodate several peppers at one time.
Once charred, place the Peppers in a bowl and cover with either plastic wrap or aluminum foil.
Allow the Peppers to steam until the charred skin can be easily removed.
When the Peppers are cool enough to handle, insert a small paring knife where the stem cap meets the flesh of the pepper. Cut completely around the core.
Pull stem cap out to remove the core and seeds.
Insert the knife into the core opening and slice through one side of the pepper. The cut should run from core opening to blossom end.
Open the Pepper and remove any seeds that may remain.
Lay the pepper on a flat cutting surface. The inside or “seed” side of the pepper should face down and the charred skin side should face up. Using the blade of a knife, scrape off the charred skin, being careful not to cut through the pepper.
Discard charred bits of skin and any remaining seeds.
Cut pepper into desired shapes and either serve as is or use as a component in another dish.