How to Properly Char Peppers and Onions
There is a difference between wilting vegetables and charring them. When done right, the skin takes on a smoky bite that balances the natural sweetness of the onions and the crisp snap of the bell peppers.
Watch the heat, not the clock.
Do not crowd your pan or grill rack. If the pieces touch, they steam rather than char.
- cast iron skillet or heavy grill pan
- tongs
- chef's knife
- cutting board
What goes in.
- 3large bell peppers, seeded and cut into thick strips
- 2large yellow onions, peeled and cut into thick wedges
- 2 tbsphigh-smoke-point oil, such as grapeseed or avocado
- 1/2 tspkosher salt
Wait for the blister
Let the vegetables sit undisturbed until they release from the surface and show dark, almost black, edges. Resist the urge to flip them early.
The method.
Prep the vegetables
Cut the peppers into strips at least an inch wide and the onions into thick wedges so they hold their shape under high heat.
Heat the pan
Place your cast iron skillet over high heat until it begins to smoke slightly. Add the oil and wait for it to shimmer.
Sear the produce
Add the vegetables in a single layer. Do not move them for three to four minutes. You are looking for blackened spots on the skin.
Rotate
Use tongs to turn the vegetables over once the first side is charred. Repeat until the vegetables are softened and show uniform charring across all surfaces.
Finish
Remove from heat immediately and toss with salt while the surfaces are still hot enough to absorb it.
Other turns to take.
Spicy Char
Add jalapeño or serrano strips to the pan, keeping the seeds in for additional heat.
Herb-Infused
Toss the finished vegetables with freshly chopped oregano or cilantro for a brightness that cuts through the smoky char.
When it doesn't go to plan.
Pat the peppers dry with a paper towel before adding them to the pan; moisture prevents the skin from blistering.
If your onions are falling apart, keep the root end intact on the wedges to help them stay together during flipping.
Use a cast iron pan over a grill if you want the smoky flavor of an open flame without the cleanup.
The ones that keep coming up.
Why are my vegetables soggy instead of charred?
The pan was likely too crowded or the heat wasn't high enough. Work in batches if you have a smaller skillet.
Should I peel the peppers after charring?
For a side dish, leave the skins on for texture. Only peel them if you are using them for a sauce or purée where a smooth consistency is required.
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