Five Ways to Roast a Pepper

Roasting peppers or chilies can add a deep smoky taste and a deeper, more intense, pepper flavor to any dish (Source: Gourmet Sleuth). Further, roasting peppers helps remove the thick skin that protects the flesh allowing for greater enjoyment. Whenever a recipe calls for peppers or chilies, try roasting the pepper beforehand. When roasting peppers, use thick skin peppers such as bell peppers, poblano, ancho or jalapeno peppers as they will hold up better under the heat. Avoid using thin skin peppers such as habenaro, cayenne, mirasol or serrano, as a person will run a risk of damaging the flesh (Source: The Hungry Engineer). This article offers five ways to roast peppers.

Oven: Preheat the oven to 450 degrees and lay whole peppers in a single layer on a baking sheet. A person can lightly coat the peppers with vegetable oil or not. The oil will help in the roasting. Place baking sheet in oven and roast peppers. A time limit cannot be placed on total roasting time. A person needs to watch the peppers and when the skin has blistered, remove peppers from oven and place into a plastic bag and allow to cool. The skin will come off easily as well as the seeds and stem.

Stove: Place pepper directly over cooking flame and turn often, using the pepper's stem or tongs until the skin has blackened and blistered. Remove from flame and place into plastic bag until cool.

Grill: Place pepper over direct flame and follow the same techniques as roasting peppers over a stove flame.

Broiler: Preheat the broiler and place the rack on the highest level. Cut peppers lengthwise, removing the stem and seeds. You can leave the ribs in if desired. Lightly coat the pepper halves with vegetable oil and place on baking sheet, cut side down. Place baking sheet in broiler and watch until the pepper skins have blackened or loose and wrinkled. There is no set time length for this process; a person will have to watch the peppers until done. Allow to cool on baking sheet before removing skin.

Torch: The quickest and easiest way to roast a pepper. Using light and quick strokes run the kitchen torch flame over the skin of the pepper until the skin has blistered and blackened. A person does not have to wait until the pepper has cooled, as this method will allow the skin to be easily removed with a lint free towel.