Wednesday, January 7, 2009

Roasting Peppers

I have done this before, but only in the oven and on the grill. Now that I have a gas cooktop I decided to give it a go.

Start with a freshly washed pepper, no stickers attached, please.

Lay it right on your burner. I had it set on low to medium. Leave it on one side till it gets black and charred like this. Then you just turn it with a pair of tongs till all the sides of your pepper have been charred. This takes about 5 -7 mins or so. You may hear some hissing and popping as your pepper begins to heat up. This is totally okay. I havent had one blow up on me yet!

Once you have charred the whole thing remove it from the burner and place it into a bowl covered with saran wrap. This keeps the moisture in and allows you to get the skin off much easier. I left mine in there about 3-4 minutes. (Its in there really. I promise.)

It will look like this when it comes out of the bowl. The charred skin may already be starting to peel off.

Then you want to cut around the stem to remove the stem section and as many of the seeds as you can. Next use your knife and cut thru the top skin layer. This lets you begin to remove all the charred skin. The goal is to get off as much of the charred skin as possible. Its okay if there is some left on. (If you look closely at the picture you can see the steam coming off the pepper...neato)

Here is what it will look like after you have removed the charred skin. This is the outside of the pepper.

Here is the inside. If there were any seeds left you will want to remove them now.

Easy Peasy. Now you have a roasted pepper. Ready to be cut up in whatever fashion you like.


Farmer Jen said...

Delicious! Messy and delicious. Where are you getting sweet peppers in the middle of winter?

Diane said...

I am so going to do this.. I didn't know you could do it on top of the stove..your so smart!! ma

Anonymous said...

I would sooo catch the kitchen on fire.

Great tutoral! :)

Gnightgirl said...

I loooooooove roasted peppers. I throw mine in a brown paper bag, it's the only reason I have brown paper bags! You can't roast a pepper without the brown paper bag!

I'm looking into roasting and preserving these, as I do the sundried tomatoes. Any scoop on that?

Bil from Silk Creek Farm said...

Just found your blog, and it is great! Thanks! We had the same dream a few years ago to move from the city to a small farm and live more sustainably, and we were finally able to do it this last summer. We are now raising alpacas, chickens (layers and maybe broilers this summer), and just purchased 5 Dexter cows.

I'm looking forward to following your blog! Good luck!!


Farmgirl_dk: said... pepper. Yum. I would never have guessed you could roast them this way. I think I told you already, but I normally just saute' mine in olive oil with some minced garlic, but I'd love to see how the flavor is enhanced by trying it your way. Now if only somebody would publish a recipe for an orzo fritta, my life would be perfect.

Farmgirl_dk: said...

Wow...yawn...good morning!
I woke up a bit ago with quite the hankering for an orzo frittata. You wouldn't happen to know anyone who has a recipe for some such thing, would you?

inadvertent farmer said...

One of the many reasons I could not live without my gas cooktop!

frugalmom said...

Farmer Jen: It was a little messy, but well worth it. Busted! I got them at my grocery store....they say they are organic...from cali.

Diane: Yep. Try it and tell me how you like it.

Ang: I did a tutorial! I am so proud of me. Remind me when you come not to let you roast the peppers.

Gnightgirl: So, you put it in a paper bag instead of the bowl? Does it serve the same purpose? Youa re supposed to be able to make a bunch and store them in oil....then use the oil for cooking as well.

Bil from Silk Creek Farm: HI there! Thanks for commenting. That is so great that you have made it to your farm. I bet it is fantastic. I looked at your blog and the place looks lovely.

Danni: It really does give you a diff flavor...I think you will be pleasantly surprised. And hey. Now that you have that great recipe that you were speaking of....well, I bet next weekend, like not the one we are in right now, but the next one, would be a really great time for you to try that out. Im just sayin.

IF: So, you have done this then? Isnt it so easy?

Egghead said...

Well since I don't have a gas stove I guess I will continue to use the oven method or the gas grill. But I do love me some roasted peppers.