You too can have the smell of fresh roasted peppers wafting through your own kitchen. Roasting peppers at home is easy, and takes less than ten minutes. They can be roasted on a gas stovetop flame, under a broiler or on a barbecue.
Instructions:
Turn the heat source to high. Wash and dry the peppers.
With a pair of tongs or long fork, place the whole peppers directly on or under the heat source and gently turn them until they are blackened and blistered. This takes several minutes on each side. Try to get all the nooks and crannies to blacken.
Place the peppers in a bowl and cover for about 30 minutes, or until cool enough to handle. With your fingers, gently peel off the blackened skins. If they are hot peppers, use plastic gloves and be very careful not to get any of the pepper juices on your hands or in your eyes. Resist the temptation to peel the peppers under water or rinse them off, as you will lose the flavorful juices.
Slice them in half and remove the seeds. Slice thin for salads and appetizers, mince for a garnish, or puree for dips and dollops.
Instructions from Alison Anton's Whole Gourmet Natural Cooking blog.
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