Roasted Red Peppers
Roasted red peppers are best prepared by charring the skins directly over an open flame until black and blistered, then steaming them in a covered bowl to loosen the skin for easy peeling.
Commit to the char
Do not fear the burnt skin; it is the only way to achieve the smoky sweetness required for the flesh underneath to soften properly.
- Gas stovetop or oven broiler
- Tongs
- Mixing bowl
- Plastic wrap or tight-fitting lid
- Small paring knife
What goes in.
- 4 largeRed bell peppers
- 1 tbspExtra virgin olive oil
- 1 pinchSea salt
Trapping the heat
Sealing the charred peppers in a bowl creates a humid environment that separates the charred skin from the flesh, allowing you to peel them clean in one motion.
The method.
Char the peppers
Place the whole peppers directly onto the grate of a gas burner set to high. Turn them with tongs every few minutes until the skin is entirely blackened and blistered.
Steam
Transfer the hot peppers immediately to a bowl and cover tightly. Let them sit for 20 minutes; the steam will do the heavy lifting of skin removal.
Peel and seed
Rub the blackened skin off with your thumbs under a thin stream of cool water. Cut them open to remove the stem and the seed pod, then tear the flesh into wide strips.
Season
Toss the strips with olive oil and salt. Serve at room temperature.
Other turns to take.
Marinated
Add a clove of smashed garlic and a sprig of fresh thyme to the bowl while the peppers marinate in the oil for an hour.
Spicy
Include one charred jalapeño or a pinch of crushed red pepper flakes in the oil dressing.
When it doesn't go to plan.
If you don't have a gas stove, place peppers on a baking sheet on the highest rack under a broiler until black, turning frequently.
Do not use a knife to peel them; your thumbs are more precise and won't tear the soft flesh.
Store in the oil in the refrigerator for up to five days to let the flavors deepen.
The ones that keep coming up.
Can I wash the peppers after peeling them?
Avoid excess water. A quick rinse to remove stubborn black bits is fine, but soaking them will wash away the concentrated juices.
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