Yet roasting peppers does not require the classic “roasting” technique. Instead, it involves broiling them or charring them over an open flame. No matter—roasted peppers have hundreds of uses, from starring on an antipasto platter or in a pasta sauce to performing a supporting role in salads and casseroles to serving as a minor garnish for all sorts of dishes.
INGREDIENTS:
- Bell peppers or fresh chile peppers of any color or variety
- Extra virgin olive oil (optional)
INSTRUCTIONS:
- Preheat the broiler. Lightly oil a rimmed baking sheet.
- Place the peppers on the baking sheet with space between them. Broil 4 inches from the heat for 10 to 20 minutes, until charred all over, turning several times.
- Place the peppers in a covered bowl, plastic bag, or paper bag. Seal and let steam for about 10 minutes to loosen the skins.
- Cut slits in the peppers and drain briefly into a small bowl to catch any juices. (The juices may be used with the peppers in a prepared dish, to enhance the peppers’ flavor.) Scrape or peel the skins and discard. Discard the seeds and membranes.
- Leave the peppers whole or slice, as the recipe requires.
- To store, place in a jar and cover with olive oil. Keep in the refrigerator for up to 2 weeks.
VARIATION:
GAS BURNER VARIATION
- If you have a gas burner and wish to roast one pepper at a time, simply char the pepper over the flame, holding it with tongs. Rotate the pepper so that it chars evenly. This will take about 5
minutes. Proceed as directed above.
