Food Preparation Techniques

How to Prepare

Roasted Peppers

When a recipe calls for roasted peppers, use the sweet bell pepper of the color called for in the recipe. You can also roast hot peppers or any other pepper you like.

On Stovetop
Warm a cast iron skillet to medium heat. Wash the peppers and remove stem if you desire. Cover the surface of the skillet with peppers. Let peppers cook for 10 to 15 and then turn them over. Continue this process until the pepper becomes discolored and the shiny texture becomes dull. Peppers may puff and even pop. Continue turning, watching that the pepper is evenly roasted.; Some charring of the skin may occur but this will peel off. When the peppers are evenly roasted and ready to be removed from the heat, place them in a brown bag that should be kept closed or a container with a cover. The peppers are hot and may melt plastic bags, but generally a good size freezer bag will do. Let the peppers sit in the bag or container until cool. After the peppers have cooled, puncture the skins and tear off. It is okay if a little bit of the skin and some black charred flecks remain as this will add texture, color and flavor to your dish.

To store the peppers, place softened peppers in freezer bags. They have a freezer life of about 3 months.

Over Open Fire
You can roast whole peppers* over a very hot wood or charcoal fire. Place peppers directly on the grill. If it's still flaming a bit, that's okay). Turn peppers frequently to allow the skins to blister and blacken. When the peppers are charred, remove them from the fire and place in a plastic bag. Allow some air to remain in the bag and loosely tie. The steam that will form in the bag will help to remove the skin. Let cool for about af minutes or until you can easily handle the peppers.

When peppers have cooled, remove them from the bag and use your hands to peel off the skins. Cut off the stem end and slice the peppers open. Remove the core and seeds and cut into strips.

* You can alternately quarter, core and seed larger peppers before roasting.

Note: You may also roast peppers on top of a gas stove, but never cook directly on the burner of an electric stove.

In Oven
Place clean whole fresh peppers on a baking dish.

Broil under medium heat, turning frequently, as necessary, until the entire pepper skin has turned black and blistery.

Remove from oven and place peppers into an airtight container such as a bowl with a lid, or a plastic or paper bag.

Let the peppers rest in the container for 10 to 15 minutes to build up steam that is needed to aid in the removal of the pepper skin.

Remove from container and peel off the skin.

Cut the pepper in half, core and remove seeds.

Slice pepper into strips or as called for in your recipe.