1 of 1 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 batch 358g Recipe makes 1 batch)
Calories 0
Calories from Fat 0		(0%)
Amount Per Serving		%DV
	Total Fat 0.0g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 0mg		0%
Potassium 0mg		0%
Total Carbohydrate 0.0g		0%
	Dietary Fiber 0.0g	0%
	Sugars 0.0g
Protein 0.0g		0%
how is this calculated?

Roasted Peppers: How to Roast a Pepper on a Gas Range

Recipe #51522 | 15 min | 5 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Julesong
Jan 15, 2003

Freshly roasted peppers are wonderfully flavorful, and not nearly as difficult to prepare as you might imagine. Give it a try! Requires gas range.

1 batch (change servings and units)

Ingredients

bell pepper (bell or hot, whichever)
skewers (or long handled fork)

Directions

1
Rinse the pepper.
2
Stick the pepper on a metal skewer or long handled fork.
3
Hold pepper close to the gas range flame (a small kitchen torch such as is used for crème brulee is also acceptable, but using a range is safer).
4
When the pepper begins to blister, rotate; continue rotating until entire pepper is blistered and charred*.
5
Place the roasted pepper directly into a Ziploc and seal.
6
After 15 minutes, rinse the pepper under small stream of cold water.
7
Rub the pepper thoroughly until all the skin has come off, or carefully scrape skin with a butter knife to remove.
8
*Note:the amount of charring is open to debate; some people prefer them evenly darkened but not blackened, but others prefer them very charred- you'll need to experiment and decide for yourself.

Questions about this recipe?

Featured Reviews for This Recipe

From: gailanng

On Sep 21, 2009

MY teachable moment: 1) Use extra long tongs and hold tight. It can easily fall into your burner. 2) Stand back because it sparks and fizzles. 3) Don't rush the process. Quickly burning the outside doesn't constitute a good roast and blister. 4) Once you get the technique down, these are extraordinarily cheaper than store-bought and quicker to prepare than driving to your grocer. 5) Manically think up recipes for use...pesto, salads, pasta, brushetta, pizza...

1 person found this review helpful

Was this review helpful to you? YES | NO

From: Chef "Little Nanuk"

On Apr 9, 2009

Very easy to do, simple instructions...thank you!

1 person found this review helpful

Was this review helpful to you? YES | NO

From: diane patt

On Mar 28, 2003

this is the info i was looking for. i had forgotten about charring on the stove top. i like to put the peppers in a brown bag that i put into an oven that was heated to 350 and then turned off. i leave the peppers in till they are cool to the touch.

2 people found this review helpful

Was this review helpful to you? YES | NO