There is a very good reason why charred/roasted peppers are so popular; they are utterly delicious and can be used in so many ways!
Roast peppers over gas flame if you have a gas stove (use long tongs to hold and 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 and broil them, the end result will be softer. Remove from the bowl and scrape the skin off using a small knife and discard. I don’t recommend rinsing under water while peeling as that method removes a lot of flavour. Cut out the core, cut the peppers in half, remove seeds and membrane. They are now ready to be used.
The latest method my husband uses is to place the peppers inside the “Weber chimney” on top of the ash covered hardwood charcoal until they are blackened then puts them in a bowl, covers them with plastic wrap and ets them steam for 15 minutes. Skin, remove seeds and membrane as above. Boy does his method work well!
Peppers can be roasted and peeled the day before then stored in the fridge. Or when I am in a hurry, we just charr them, put them in the bowl, cover with plastic wrap and let them cool then place in the fridge until the next day when I’m ready 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.
