Roasting or Grilling Peppers (roasting capsicum)

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. 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. 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.

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. 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)

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Paul Hegeman

Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age. Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels. He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.