Roasted Red Peppers

Roasted Red Peppers

Removing the skin from roasted peppers can be an annoying and messy task, but that smoky, charred taste combined with the sweetness of the roasted peppers makes it well worth the effort.

Preheat a broiler or grill to high heat. Place peppers directly under broiler or on grill. Allow the skin facing the heat to blacken and blister, 1-2 minutes. Turn the peppers and allow the next side to blacken. Continue rotating until the skin is completely blackened. Transfer peppers to a bowl or container and cover tightly with a lid or plastic wrap. Allow to sit, covered, for at least 20 minutes (steam helps the skin come off).

When peppers are cool enough to handle, use your hands to carefully open the pepper and remove the seeds, stem, and any liquid inside. Then, place the pepper (pieces, by now) skin-side up on a cutting board and use your fingers or a knife to scrape off the skin. It should come off easily. Do not rinse the peppers.


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