How to Roast Peppers
Roasting peppers is about turning the skin into a blistered, charred shell so you can easily peel it away, leaving the flesh underneath silky and concentrated in flavor. Whether you use a gas flame or a high-heat oven, the goal is total charring followed by a short steam in a closed container to loosen the skin.
Commit to the char
Do not be afraid of the black, papery crust that forms; that is the skin separating from the meat. If you pull them off the heat too early, the skins will fight you during peeling.
- tongs
- baking sheet or cooling rack
- mixing bowl
- plastic wrap or a plate
What goes in.
- 4large bell peppers
- 1 tbspneutral oil
Trapping the moisture
Placing the hot, charred peppers into a bowl and covering it tightly creates a steam pocket. This moisture forces the skin to release from the flesh, making the peeling process clean and quick.
The method.
Prepare the peppers
Rub each pepper with a light coating of oil. This helps the skin heat evenly and promotes that characteristic blistering.
Char the skin
If using a gas stove, place peppers directly over the flame, turning with tongs until every side is black and blistered. In the oven, place on a tray under the broiler on the highest rack until the skins blacken, turning once halfway through.
Steam
Immediately transfer the peppers into a bowl and cover with a lid or plastic wrap. Let them sit undisturbed for 15 minutes.
Peel and clean
Use your fingers or a paper towel to rub away the loose, charred skin. Slice the peppers open, scrape out the seeds and the core, and wipe away any remaining charred bits.
Other turns to take.
Marinated
Toss the peeled strips in olive oil, slivered garlic, and a splash of sherry vinegar for a classic side.
When it doesn't go to plan.
Do not rinse the peppers under water to remove the char, as this washes away the concentrated juices.
If a stubborn piece of skin remains, use the back of a paring knife to gently scrape it off.
Save the liquid that collects at the bottom of the bowl; it is packed with intense pepper essence.
The ones that keep coming up.
Can I use this method for hot peppers like poblanos?
Absolutely. Follow the exact same timing and technique; they just need less time in the heat since they are thinner.
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