This is not so much a recipe as it is a technique. Use just enough oil to lightly coat the peppers. Some recipes tell you to put the peppers into a plastic bag, but I am not sold on that idea, so I use a steel bowl and a pot lid, or find a plate or other bowl to fit. These peppers, once roasted, store well in the refrigerator for 4-5 days, or freeze beautifully for months. Use these as is for garnishing things, or use them as a base for other dishes. I have cooked these over an open gas burner (can be messy!), under the broiler, even in the sink with a propane torch, but my favorite way is on a grill.
STUFF YOU NEED:
Peppers (however many you are doing in whatever colors you like) Some olive or grapeseed oil A heat source such as a grill, broiler, open burner, or propane torch A large heat resistant bowl (one large enough to contain your peppers), or a sturdy paper sack A lid for the above bowl or plastic wrap to cover
METHOD:
Rub peppers with a little oil-just enough to give them a sheen. I feel this helps with even blistering of the skin.
Subject the peppers to your heat source. You can just throw them on the grill, or use a long fork to hold them over a burner. I use long tongs for this, or when I use my propane torch on them. If using the broiler, put them in a sheet pan with a lip so they do not drip all over the stove floor. If grilling, just put them on the grill.
The peppers will begin to blacken and blister, and even make popping noises. These sounds are normal, don’t fret. As the peppers blister and color be sure to turn them to prevent burning. You just want to char and blister the skin a little, not completely cook the flesh.
Turn them until they are cooked all over, and then put them into the bowl and cover them. If you are using a paper sack, check it periodically for wet spots and leaks, especially if doing a large volume. Covering the peppers after searing them allows them to steam. This will loosen the skins making them easier to peel.
When they are cool enough to handle, pull a pepper from the bowl (re-covering the rest) and peel. If spicy, you might want wear gloves. Use your fingers and a sharp paring knife. Pull away what you can with fingers and then use the knife tip to flick or cut away the rest. If needed, just pare away skin with the edge of the blade. As always-sharp knives are an imperative in the kitchen.
Sometimes the skin is resistant to easy peeling. In this case, cut around the stem and slit down the side of the pepper. Save the juices. Open out the pepper, use the knife to scrape out the seeds and the ribs. Flip the pepper and then use the knife to scrape away the remaining skin.
At this point the peppers are ready to use. Stored in a plastic tub in the refrigerator they should keep well for 4 days or so.
Chef’s Notes:
A light blistering will leave the flesh of the pepper more solid, longer roasting will cook them. Depending on what you will be doing with them in the end may help decide whether to long cook them or not. Peppers, once roasted, freeze really well. Prep them, and then lay them flat and stack them in a freezer bag, suck out the air, and freeze. They will last at least through the winter.
Source: Chef Andrew E Cohen
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