|Pablano, Green and Red Peppers|
Wash the peppers of your choice and put them on a cookie sheet.
As you can see my poblano peppers are little wrinkled but they will roast up just fine.
Put the peppers in the oven under the boiler. My oven has a high and low setting for the broiler so I let them cook for about 10 minutes under low and then turn the heat up to high. Once the skin gets black and bubbles on one side flip them over. Cook each side of the pepper this way until the entire outside skin of the peppers are nice and black. Remove the cookie sheet from the oven.
Then place the hot peppers in a plastic bowl with a lid, a bowl covered with plastic wrap or a zip lock bag. The heat from the roasted pepper will cause steam to form and after about 10 minutes the skin from the peppers will easily pull away from the roasted pepper.
|Skin removal of Roasted Peppers|
Slice or chop the roasted pepper. Use them immediately in a recipe or store them in the fridge in a sealed container for 3 or 4 days.
I have a few recipes coming up using roasted peppers in the next week or so. So keep your eyes out for them. Sign up for my email updates or follow me on Google Friend Connect.
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