roasting peppers

Roasting or Grilling Peppers (roasting capsicum)

 

Photography by: Jason Hamilton

 
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Bell peppers (capsicum) are pretty delicious and tasty as nature makes them, however roasted or grilled they become all the more tasty and more versatile. Once roasted they are the ideal addition to any antipasto, beautiful in a salad, perfect in a pasta and not to mention an amazing base to many beautiful sauces or soups.

February 23, 2011, By Paul Hegeman

Method

On a Gas Stove Top
  1. Place the pepper (capsicum) directly on the flame of your gas stove and turn the flame to high.
    2. Roasting or Grilling Peppers_step1_1
  2. Once the side facing the flame is black and blistered turn the pepper around to face another side to the flame.
  3. Continue turning like this until all sides are black.
  4. Remove the pepper from the flame and place in a bowl and cover tightly with plastic wrap.
    5. Roasting or Grilling Peppers_step1_2
  5. If you are doing more than one pepper you can simultaneously do this process on all burners of your stove.
  6. Allow the pepper to sweat in the bowl covered with plastic, approx 1 hour.
  7. Once cool to the touch, remove the pepper from the bowl and peel off all the blackened skin. This can be a bit tedious and you can do this step under running water, but you will have a far better and slightly smokier taste if you avoid running them under water.
  8. Remove and discard the seeds.
  9. Use flesh as desired.
    10. Roasting or Grilling Peppers_step1_9
On the Barbecue
  1. If you don’t have a gas stove, the pepper (capsicum) can be charred on a barbecue.
  2. Simply turn your barbecue to high and allow it to heat up.
  3. Place the capsicum on the grill part of the barbecue and cook until black on one side.
  4. Turn the capsicum and continue this process until all sides are black.
  5. Remove the pepper from the barbecue grill and place them in a bowl and cover tightly with plastic wrap.
    6. Roasting or Grilling Peppers_step1_2
  6. Allow the pepper to sweat in the bowl covered with plastic, approx 1 hour.
  7. Once cool to the touch, remove the pepper from the bowl and peel off all the blackened skin. This can be a bit tedious and you can do this step under running water, but you will have a far better and slightly smokier taste if you avoid running them under water.
  8. Remove and discard the seeds.
  9. Use flesh as desired.
  10. The process on the barbecue will take a little longer than on the stove.
In the Oven
  1. If you have neither a gas stove nor a barbecue, the pepper (capsicum) can be blistered in the oven.
  2. Preheat your oven up to 220 (430 fahrenheit).
  3. Place the pepper in an ovenproof dish or tray and coat with vegetable oil.
  4. Place the tray in the oven.
  5. Turn pepper every 10-15 minutes or until starting to blacken and blister.
  6. Once the peppers are black all over remove the tray from the oven and place them in a bowl and cover tightly with plastic wrap.
  7. Allow the pepper to sweat in the bowl covered with plastic, approx 1 hour.
  8. Once cool to the touch, remove the pepper from the bowl and peel off all the blackened skin. This can be a bit tedious and you can do this step under running water, but you will have a far better and slightly smokier taste if you avoid running them under water.
  9. Remove and discard the seeds.
  10. Use flesh as desired.

Roasting or Grilling Peppers (roasting capsicum) / / Paul Hegeman 286