Roasting Peppers

Roasting and peeling chile peppersand sweet peppers are handy kitchen techniques for cooking Mexican and Italian recipes. Many of the large, mild chiles are roasted before using to add additional depth of flavor to dishes.

Roasting and peeling chile peppers and sweet peppers are handy kitchen techniques for cooking Mexican and Italian recipes. Many of the large, mild chiles are roasted before using to add additional depth of flavor to dishes.

Roasting peppers is easy to do in the over or over an jnopen flame. Here’s how to do it both ways.

In the oven:

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• Place whole peppers in a baking pan and broil 4 inches away from the heat.

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• Turn as needed until the skin is black and blistered on all sides, about 8-10 minutes.

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• Let sit until cool enough to handle.

Over a flame:

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• Hold the whole pepper with tongs over a gas range flame or hot coals on the grill.

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• Place the peppers directly over the heat, turning occasionally with the tongs to blacken all sides.

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• Remove from heat and let cool before handling.

Before you can use your roasted peppers, they must be peeled. An easy way to peel them is over the sink. Once they are cool enough to handle, hold the pepper in your hands under cool running water. Gently rub the pepper to loosen and remove the skin.

Once the peel is gone, cut away the stem and scoop out the seeds. Then, slice or dice your roasted peppers and use however your recipe suggests!

Try garden-fresh roasted peppers in these recipes:

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• Roasted Poblano Corn Salad

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• Roasted Red Pepper Spread

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• Roasted Red Pepper Couscous