Roasting or Grilling Peppers (roasting capsicum)
On a Gas Stove Top
- Place the pepper (capsicum) directly on the flame of your gas stove and turn the flame to high.
- Once the side facing the flame is black and blistered turn the pepper around to face another side to the flame.
- Continue turning like this until all sides are black.
- Remove the pepper from the flame and place in a bowl and cover tightly with plastic wrap.
- If you are doing more than one pepper you can simultaneously do this process on all burners of your stove.
- Allow the pepper to sweat in the bowl covered with plastic, approx 1 hour.
- 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.
- Remove and discard the seeds.
- Use flesh as desired.
On the Barbecue
- If you don’t have a gas stove, the pepper (capsicum) can be charred on a barbecue.
- Simply turn your barbecue to high and allow it to heat up.
- Place the capsicum on the grill part of the barbecue and cook until black on one side.
- Turn the capsicum and continue this process until all sides are black.
- Remove the pepper from the barbecue grill and place them in a bowl and cover tightly with plastic wrap.
- Allow the pepper to sweat in the bowl covered with plastic, approx 1 hour.
- 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.
- Remove and discard the seeds.
- Use flesh as desired.
- The process on the barbecue will take a little longer than on the stove.
In the Oven
- If you have neither a gas stove nor a barbecue, the pepper (capsicum) can be blistered in the oven.
- Preheat your oven up to 220 (430 fahrenheit).
- Place the pepper in an ovenproof dish or tray and coat with vegetable oil.
- Place the tray in the oven.
- Turn pepper every 10-15 minutes or until starting to blacken and blister.
- 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.
- Allow the pepper to sweat in the bowl covered with plastic, approx 1 hour.
- 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.
- Remove and discard the seeds.
- Use flesh as desired.