HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Article Home -> Recipe Information How to Roast and Peel Peppers and Chiles, published on 22 Feb 2007 Roasting peppers and chiles is an easy process using only the simplest equipment. Roasting brings out the natural oils of the peppers which increase and intensify flavors. To start: first obtain some fresh bell peppers or chiles from your garden, farmer's market or grocery store. Rinse well and let dry. To Roast on a gas stovetop: Turn burners to high. Place peppers or chiles on their sides on burner grates so flame is scorching the flesh of the peppers. If chiles are too small to stay on grates, spear through the stem end with a long fork or skewer. Turn peppers frequently as skin chars. When outside of peppers are completely charred, transfer to a large bowl. Cover and let peppers stand until cool enough to handle. To Roast on a Grill: Fill grill with your favorite smoking chips or charcoal. Burn chips or charcoal until very hot with high flames. Lower grill rack to lowest level. Place peppers on grill rack and char on all sides. Transfer to a large bowl. Cover and let stand until cool enough to handle. To Roast in a Broiler: Preheat broiler. Broil peppers or chiles on a broiler rack about 2 inches from heat source until skins are blistered and charred. Transfer to a large bowl. Cover and let stand until cool enough to handle. To peel roasted Chiles or peppers: Wearing rubber gloves, peel off all the charred skin from peppers. Pull out stem and break peppers open lengthwise. Scoop out any seeds or membranes. Peeled and roasted chiles and peppers can be kept refrigerated up to 1 week or frozen up to 1 month. For www.recipequick.com by Chef Jeff . Related Articles •   Common Questions About Roasting Meat •   Quick Guide to Kohlrabi •   Lamb Chop Purchasing and Preparation •   Common Recipe Abbreviations •   Common Recipe Substitutions •   Quick Guide to Chocolate •   Quick Guide to Salt Related Recipes •   Bootleg Beans •   Christmas Cranberry-Pistachio Fudge •   Baked Stuffed Salmon •   Instant crust •   Jamaican Jerk Chicken •   Three Cheese Pizza •   Kingsville Punch •   Blue Cornbread •   Real Kool Cookies •   Outback SteakhouseŽ Ranch Salad Dressing •   Ravioli with Black Bean Salsa •   Bob Evan's Sausage Gravy •   Barbecued Green Beans •   Yorkshire Pudding •   Easy Breakfast Nacho Bake •   Coconut Dream Cake •   Low Fat Roast Duckling •   Chicken Cacciatore •   Spicy Black Bean Salsa •   Peach Cobbler

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