Roasting Fresh Peppers

 

Peppers can be roasted over an open flame or under the broiler in an oven.

To roast over an open flame on the stove:
Step #1: Hold the pepper with tongs over a medium flame, turning occasionally until evenly charred.

Step #2: The skin should be blackened and blistered. Place the peppers in a paper or plastic bag or a pan with a tight fitting cover. Seal or cover and allow to cool.

They will deflate, shrivel and look rather sad, but their skinskin will easily lift off, revealing a silky flesh underneath. Remove the seeds and stems (if not using for chile rellenos) and use as directed in recipe.

In an oven under the broiler:
Step #1: Arrange chiles in a single, etc…

Step #2: The skin should be blackened and blistered. Place the peppers in a paper or plastic bag or a pan with a tight fitting cover. Seal or cover and allow to cool.

They will deflate, shrivel and look rather sad, but their skinskin will easily lift off, revealing a silky flesh underneath. Remove the seeds and stems (if not using for chile rellenos) and use as directed in recipe.