Roasting Peppers
Source of Recipe
Grandpoohbah
Lay whole peppers on a hot grill, under a broiler, or on a stovetop grill, or hold over
a gas flame. Grill or broil, turning frequently, until the skins are evenly blackened and
charred but the flesh is still crisp. Place the peppers in a paper bag for about 5
minutes to cool and steam -- this helps to loosen the skins further. Then peel off
charred skins. Remove stubborn bits by rubbing the skin with a paper towel. Slit and
remove veins and seeds. (If you are doing this with chilie peppers, wear rubber
gloves and don't touch your eyes.) Chop or slice the peppers to add flavor to a wide
variety of savory dishes.
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