How do *You* roast your red peppers

[johnnie]

I basically brush them with olive oil and put them under the broiler. Then skin them.
I am just wondering how you do them. I thought I might get some new ideas. The grill is another great way.

[DS1]

1. Now this is going to sound, at first glance, a stupid enough question

to be found on FR.

You mean red peppers, as in not green peppers? Because I roast them the same way.

slice up, put in pan that's got some high quality olive oil in it and it just about the point where the oil is starting bubble.

:hide:

[johnnie]

2. Yeah

Sorry, sweet red peppers. They are great on sandwiches. I'm making portabella sandwiches tonight with mozzarella.

[cleofus1]

3. on an iron plate

slowly...with lite brush of corn oil

[johnnie]

6. Do you skin them?

I don't really mind the skin, but I like them on sandwiches without the skins.

[cleofus1]

10. depends on what i'm using them for

my mom used to always skin them...red or green...but sometimes i leave it on...becouse i like the skin...

i'm the same guy who eats the salmonskin when i bake salmon...skin and all buddy...

[ulysses]

12. salmon skin rocks.

Roasted pepper skin always gets stuck at the back of my throat.

[Dirty Hippie]

4. After you roast them

place in a plastic baggie and seal. Leave them in there for a few minutes. It makes them much easier to skin.

[johnnie]

7. Good idea

I usually let them set out, but skinning them takes a while. I'll try the baggie idea.

[havocmom]

15. brown paper bag works too

and is less likely to add strange and possibly damaging chemicals from the plastic.

I do it the ol fashioned way: toss the peppers on a dry skillet for a bit, turning as needed, then pop them into the paper bag (or even under a steel mixing bowl) to cool, then peel.

Don't like the oil on my peppers.

Hey, I've got the makings of chili rellanos in the kitchen... see ya! ;)

[Bat Boy]

5. On a gas stove...

Turn the burner on high and lay the pepper directly on it. Turn until it's black on all sides.

Then put it in a small paper bag and fold it shut. I've tried plastic, but the plastic sticks to the pepper sometimes.

[johnnie]

8. I've heard of that

I just figured it would be a mess on an open flame, but I guess it would be too much. I don't make pounds at a time, so this might be worth a try. Thanks.

[Bat Boy]

9. Not a mess at all.

I've never had to do much cleanup from it.

Plus, it makes the house smell wonderful.

[mike_c]

13. I do mine the same way-- right in the burner flame, turning...

...as they blacken. Then wrap in a dish towel or just throw them in a bowl and cover to steam until they cool. And I don't brush them with oil or anything first. I roast pablanos the same way.

[Bat Boy]

14. I don't use any oil either.

I've also used this method on a grill and over a campfire.

[DawgHouse]

23. This is the way I do it too.

[mourningdove92]

11. I do mine on an open burner as well.

Then immediately to cold water. Makes the skin come off easier.

[soothsayer]

16. open burner, oven broiler, toaster over broiler, directly on the

coals---definitely use the paper bag trick (or put them in a big pot with a lid----anything that will trap the steam in and get the skins loose. I've done plastic bags under duress, but paper is far, far better.

[Historic NY]

17. Over the burner flame on my gas stove and then....

into a brown paper bag. I let them sit a bit and then rub or roll them around in the bag. I usually then take them out and put them on a shallow pan with some olive oil, a pinch of salt & pepper and some garlic powder or crushed garlic and put them in the oven at 250-300 until they are tender. Then I let them cool and either serve or refrigerate. Mostly my guests never leave me any leftover ones.
Try yellow or orange peppers too and even lot pepper or hot ones. I add some onions to the hot ones that I wilt in a frying pan with a pat or two of butter.

[El Fuego]

18. I do it your way, but my friend uses a blow torch!

[BikeWriter]

21. I do too, a propane torch...

It's neat and thorough.

[EstimatedProphet]

19. Dude, you changed your avatar!

I was expecting Alfred E. Newman

[johnnie]

20. I'll go back to it

This was in memory of the Marines killed this past week. My father is a Marine Corps vet w/ 25 years of service. And the Brookpark unit is basically from my hometown.
I'll go back to Alfred, or maybe something new. I just felt bad using it while hearing the stories this week.

[EstimatedProphet]

22. Ah. I see now

Nice choice.

[MissB]

24. I've never used oil

In the summer time, I'll put them on the gas bbq. In the winter time, I'll put them under the broiler. After the skin is burned, I pop them in a paper bag for about 5 minutes and then peel them.

[China_cat]

25. Blowtorch.

[SOteric]

26. I toss them onto the flame on the gas range-top

give them a little quarter turn now and again with a pair of tongs. When they're all charred on every side I pull them off the flame and put them in a mixing bowl, and cover them with plastic wrap to sweat for a bit and cool down.

Then I pull the char off with my fingers (If you run them under water it let's all the good oils, juices and flavour escape) and store them in a layer of garlic-infused olive oil in the fridge.