Tuesday, April 19, 2011

How to roast a red pepper 101

Have you ever had a roasted red bell pepper?  It's delicious in salads, pasta dishes, and just about anything else you can think of.  If you have an electric range, sorry- you're stuck roasting peppers the long way.  But if you've got a gas range, take a seat and let me show you how it's done.

What you'll need:
A red bell pepper
A medium sized bowl filled with ice water
The fire department on speed dial

I was just kidding about the fire department, but do be aware that this process does not lend itself to multitasking!  So cap your nail polish and turn off the TV- let's start roasting!

First, turn your burner on low and put the pepper directly on the grate. 

Turn the pepper frequently.  Cook until it is black and blistered all over.

A (small!  tiny!  microscopic!) portion of the pepper skin may ignite during the cooking process, but it's no big deal.  You'll usually hear a soft hiss or popping sound when this happens.  Just take your pepper off of the heat and blow it out. 

Once the skin is black and blistered, dunk the pepper in the bowl of ice water.  Weigh it down with something to keep it submerged for about five minutes.  I just positioned my tongs so that my pepper stayed underwater.

Rub the outside of the pepper under running water.  The skin will rub right off.  If you've got any small pieces still clinging for dear life, just leave 'em.  They won't hurt anything.

Now you've got a nakey pepper! 

Cut off the top of the pepper and remove the seeds.  Slice into small pieces and enjoy!

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