Roasting Peppers

I use roasted peppers and chilies in a lot of my dishes and recipes.  I love the flavor of fire roasted chilies and peppers.  For some reason, people think they are difficult to do, when in fact, they are actually very east to roast.  I have a gas stove, and would not trade a gas stove with open flames for anything.  I personally, am not a fan of electric stoves at all (most chefs I know also feel the same about electric stoves).  One of the many reasons, is because of the open flame.   I can put foods I want to fire roast directly on the flame, so they get nice and charred on the outside, and soft on the inside.  You can also put your peppers, chilies and whatever other foods you are fire roasting on a grill as well, especially if you are making them in larger batches.  Usually I only do 1 or 2 at a time, so it is real easy to do on the stove.  Make sure the whole pepper is completely blackened on the outside, which will take about 10-15 minutes or so.

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Once the pepper is thoroughly blackened, remove it from the flame and wrap it in a plastic bag to let it cool and sweat for at least about 30 minutes.  This will loosen the skin which will make it very easy to remove.

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After the pepper has been sweated, it is real easy to peel the blackened skin right off with your fingers.  If the pepper is not completely cooked, the skin will be a little tougher, and may stick a bit, but it still comes off pretty easily.  Once you have removed all the skin, rinse off and use in your recipes as you like.

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Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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