How to Roast Peppers or Fresh Chiles, Any Type or Variety |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 16 |
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Money saving and oh so easy! Here is how to roast any type of pepper or any variety of chile whether sweet or hot! Roasting your own peppers and chiles allows you to control the quality of the vegetables used and whether or not things like salt and oils are added! You can easily increase the amount of peppers or chiles you are roasting. ( required an amount but you can use more or less) Great way to cash in when peppers and chiles on are sale in your area or when you grow them in your own garden! Even more control over the quality! Enjoy! Ingredients:
4 bell peppers (any variety of pepper or chile) or 4 poblano peppers (any variety of pepper or chile) or 4 jalapeno peppers (any variety of pepper or chile) or 4 green chilies, fresh (any variety of pepper or chile) |
aluminum foil |
Directions:
1. Rinse peppers or chiles and dry very well. Place a piece of aluminum foil on a heavy cookie sheet or broiler pan for easy clean up. Place them in a single layer on pan and place under the preheated broiler or on a grill. (If using an outdoor grill there is no need for a pan, just place them directly on grill rack).
2. Watch them closely and turn only when they have turned black on one side. If you think you have burned them you are probably doing it right! Blacken the remaining side and remove from heat source.
3. Using a pair of tongs transfer the blackened peppers or chiles to a paper or plastic bag (you could even use a pot with a tight fitting lid) and close bag well so condensation can build. You could also just lay a clean kitchen towel over the peppers or chiles and let the condensation work.
4. Once they are cool to the touch, simply peel off the blackened skin and remove the stem and seeds and membrane inside. You can use a paper towel to get them cleaner but the small charred pieces add to the flavor in your dishes. Do NOT rinse with water for any reason!
5. Now you can use them immediately, keep in the refrigerator for a few days or freeze them! I like to place them back on the pan in a single layer and freeze them that way,. Then transfer them to a zipper type bag and remove as much air as you can. Now you have individually frozen peppers or chiles and can remove just one or two as needed!
6. If using hot peppers or chiles remember freezing them can increase their spiciness a little! That can be a good thing!
7. NOTE: You can use this method for any type of pepper or chile just be careful to keep them separate for storing and using. I would also keep them from touching during the process to avoid transfer of spiciness to otherwise sweet peppers. Maybe roast together in a pan but let them steam in separate bags. Enjoy!
8. OH AND BY THE WAY: If roasting hot peppers or chiles you may want to wear gloves to avoid getting the oils on your fingers and then in your face! OUCH!
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