How to Roast and Peel Peppers
How to Roast and Peel Peppers the easy way…
There are a lot of poblano, bell and jalapeño pepper recipes that call for roasting and peeling them but don’t specify how to do it. Here are a few tricks on how to roast and peel peppers…
IN THE OVEN: Turn the oven to broil and move the grill rack to the highest position. Place whole peppers in a single layer on a baking sheet lined with foil that has been lightly greased with non-stick cooking spray. Transfer to the oven and cook until the skin blisters and starts to char. Turn the peppers over using tongs and do the other side. It should take you anywhere between 15 to 20 minutes.
OR
Cut the peppers in half and remove stems, seeds and ribs; discard them. Place peppers flesh side down on a baking sheet lined with foil and lightly greased. Transfer to the oven under the broiler with the rack positioned in the middle. Roast until skins blister and blacken, about 20 minutes.
ON A GAS STOVE: This method is quite popular if you own a gas stove. Rub the poblano peppers with oil and place a couple peppers directly on the grate over the open flame. Rotate occasionally using tongs until the peppers start to blister and char. This method can also be used on the BBQ.
ON AN ELECTRIC STOVE: Turn heat to medium-high and place oiled poblano peppers onto a griddle or cast iron skillet. Using tongs, rotate them as the skin blisters and chars.
HOW TO PEEL: There are a few methods you can use below…
– You can place your roasted peppers in a Ziploc bag, seal it and wait for 15 minutes for them to cool off and steam a little.
– You can place them in a paper bag and let them sit for 15 minutes.
– You can put your roasted peppers on a cutting board and place a bowl upside down over them and let them steam and cool off for 15 minutes.
– This is my favorite method… Remove from the heat and place them in a bowl. Cover the bowl with a lid or foil and let them sit for 15 to 20 minutes – this will help to steam the peppers and loosen up the skins.
Once the peppers have cooled down enough to handle, peel off the charred skin and discard. Chop and process for your recipe. If you are not using them right away, place the peppers in a jar or bowl with some olive oil.
These tricks on how to roast and peel peppers will come in handy depending on the cooking appliance and peeling method you prefer to use. Not only it is economical to do this at home but also much healthier because you can control or eliminate the amount of sodium!
Here are a few recipes that I use roasted peppers in…
– Roasted Red Pepper Hummus
– Crab Artichoke Pepper Dip
– Chilled Roasted Red Pepper Soup
– Chicken Stuffed Crêpes with Poblano Sauce
– Roasted Red Pepper & Sun-Dried Tomato Pasta Sauce
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