I’m one of those people who can often be a creature of habit, especially with techniques in the kitchen. If it aint’ broke, don’t fix it, right? I learned early on, from one Food Network star or another, my favorite tip for peeling roasted peppers. But first, the roasting part.
There are many methods, and I’ve tried them all. For roasting one or two peppers, I’m a big fan of holding the pepper, with tongs of course, over the open gas flame on my range. This works great, and blackens evenly and beautifully. But let’s get real, I’m usually roasting more than two peppers, and for this arduous task, I go with my faithful friend the broiler. Slap those babies on a sheet pan, throw the rack in the upper position, and smack the broiler on high. After 10-15 minutes, turn the peppers, and repeat. Voila! Beautifully roasted peppers.
Now if that was the hard part, we’d all be lucky. But anyone who has peeled peppers knows it can be a bitch of a messy task. My advice? Once the peppers are roasted, put them in a large bowl and cover tightly with plastic wrap. (Yes, I know, we shouldn’t use plastic wrap. But for this, I find no substitute.) After about 20 minutes or so, the peppers will be wildly steamy and super easy to peel. Remove the plastic wrap, and get to peeling. I rip off the stem, scrape out the slimy ribs and seeds, and there you have it.
Just go for it, and don’t worry about the constant mess. That’s what composting is for, right?