Charred/Roasted Peppers

There is a very good reason why charred/roasted peppers are so popular; they are utterly delicious & can be used in so many ways!

Roast peppers over gas flame if you have a gas stove (use long tongs to hold & turn peppers until the skins are blackened; place in a glass bowl; cover with plastic wrap and let cool for 15 minutes. If you place the peppers on a baking sheet & broil them, the end result will be softer.  Remove from the bag and scrape the skin off using a small knife & discard.  Rinsing under water while peeling removes a lot of flavour.  Cut out the core, cut the peppers in half, remove seeds & membrane.  They are now ready to be used.

The latest method my husband uses is to place them into the “Weber chimney” he uses to heat our barbecue coals in & boy does that work well! He place the peppers into the chimney until they are blackened then throws them into a  plastic bag to steam for 15 minutes.  Cut the core out of pepper and using a small knife, scrape off the skin; cut peppers in half; remove seeds & membrane. They are now ready to be used.

Peppers can be roasted & peeled the day before and placed in the fridge.  Or when I am in a hurry, we just charr them, put them in the plastic bag, let them cool and place in the fridge until the next day when I am want to use them.  You can also freeze them on a baking parchment or wax paper lined, rimmed baking sheet.  Remove once frozen and store in freezer bags.  This way you can thaw the amount you need for any recipe you are preparing.

Phyllis Signature

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