Easy tutorial for roasting peppers on a gas stovetop.
Course: Canning, Side Dish
Cuisine: American, Italian, Mediterranean
Keyword: how to roast peppers, roasted peppers recipe, roasted red peppers
peppers, any variety
brown paper bag
long metal tongs
Turn the burner on high. If you have a vent hood it is recommended you turn that on as well. Using long metal tongs, place the pepper onto the burner, directly in the gas range flame.
When the pepper begins to blister, use the tongs to rotate ¼ turn. Continue rotating until entire pepper is blistered and charred.
Place the roasted pepper directly into the brown paper bag and fold over to hold the steam inside. Alternatively, you can use a bowl with plastic wrap of the top.
After 15 minutes, rinse the pepper under a stream of cold water while rubbing the skin. Continue until the skin has come off. You may have to use a spoon or butter knife to scrape off any stuck on areas.
Peppers can be stored in the fridge for several days or frozen for up to three months.
See blog post for instructions on making roasted peppers on a grill or in the oven.
Roasted Red Peppers https://www.peelwithzeal.com/how-to-roast-peppers/