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| 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.
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| Roasted Peppers |
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.
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| 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.
Thanks for stopping by!
Arlene
How to Roast Peppers
Ingredients
- 4 large red, green, orange, yellow bell peppers or poblano peppers
- water (to rinse)
Instructions
- Preheat the oven to 450 °F or use the broiler setting.
- Scrub the outside of peppers.
- Arrange them in a single layer on a baking sheet. You can roast the peppers whole or cut them in half and remove the seeds first.
- Place the baking sheet in the preheated oven or under the boiler. Once the outer layer of skin gets black and bubbles on one side flip them over. Broil each side of the peppers until the entire outside skin of the peppers are nice and black. Remove the baking sheet from the oven. This can take between 20 and 30 minutes.
- Place the hot peppers in a plastic bowl with a lid, or a bowl covered with plastic wrap or even 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.
- Once the peppers have cooled you can slip the skin off very easily.
- Slice or chop the roasted pepper. Use them immediately in a recipe or store them in the fridge covered in olive oil in a sealed container for 3 or 4 days.
Diethood.com
Great tutorial!! I always roast my peppers and will never pay that much for a jar of them... they are so much better when they come out of your own kitchen! 🙂
Katrina {In Katrina's Kitchen}
I love your tip to get the skin off!!