Roasting chile peppers is a technique called for in many recipes for enchiladas, chile rellenos, etc. Fortunately, it’s really easy to do at home.
Our first ever video shows you how! We’ve also included text instructions below that for easy reference.
How to Roast Peppers
This technique can be used for any fresh chile peppers: bell peppers, poblanos, Anaheim chiles, etc.
Equipment:
Gas Stove, Grill, or Portable Burner
Bowl
Tongs
Plastic Wrap
Sink
Directions:
1. Place the pepper on a gas burner, with the heat set to about medium. Use tongs to turn the pepper as the skin blackens. Try to blacken the skin as completely and evenly as possible.
2. Once the pepper has completely blackened, immediately transfer it to a small bowl covered with plastic wrap. The wrap will trap the steam coming from the pepper and lightly steam it.
3. Once each pepper has steamed enough to loosen the skin (about 10 minutes), remove it from the bowl. Scrub it under running water with a cloth or your fingers (wear gloves if you have sensitive skin or it’s a hot pepper) until most of the charred skin has come off.
4. Destem, deseed, and cut the pepper as your recipe requires.
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