Roasting Peppers

Peppers can be roasted on a gas flame, under a broiler or on a barbecue.

Turn the heat source to high.Wash and dry the peppers. With a pair of tongs or long fork, place the whole peppers directly on or under the heat and gently turn them until they are blackened and blistered. This takes several minutes on each side. Try to get all the knooks and crannies to blacken.

Place the peppers in a bowl and cover for about 30 minutes, or until cool enough to handle. With your fingers, gently peel off the blackened skins. If they are hot peppers, use plastic gloves and be very careful not to get any of the pepper juices on your hands. Resist the temptation to peel the peppers under water or rinse them off, as you will lose the flavorful juices.

Slice them in half and remove the seeds. Slice thin for salads and appetizers, mince for a garnish, or puree for dips and dollops.

©2007 Copyright Alison Anton - All rights reserved.