In our wildest fantasies, we have one of these rotisserie-style pepper roasters of our very own. And of course, a fire pit over which to roast them. And a back yard. Until then, here are three very simple ways we can roast a batch of peppers at home.
We can always roast just one or two peppers on the stove top at home. But if we bring home a big batch and want to roast a several at once, that stove top method gets tedious very fast. Here are three options:
1. On the Grill - This is by far the closest we can come to those flame-charred peppers at home. Just fire up the grill and lay your peppers out in rows. Keep turning them until they’re completely charred.
2. Under the Broiler - Position an oven rack as close as you can to the heating element on your stove and kick on the broiler. Spread your peppers out on a baking sheet and let them char away.
3. On the Stove Top - Yes, balancing several peppers on those narrow burners is a hassle, but there’s another way! Lay a wire cooling rack over the burners and set the peppers on top. Just make sure it’s an old rack as they have a tendency to warp with repeated use.
How do you roast a batch of peppers?
Related: How to Slice a Bell Pepper
(Image: Flickr member sleepyneko licensed under Creative Commons)
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I want a rotisserie pepper roaster too! That looks like fun
I roast pounds and pounds of peppers every summer for the freezer. Here's what I do, using the broiler in my oven. An electric broiler is actually preferable, as it's faster!
Cut top and bottom of pepper off so you only have flat parts left. Set top & bottom aside.
Cut remaining pepper into flat pieces, and lay out on baking sheet, skin side up.
Broil until blackened, let cool, peel, portion out and freeze. Repeat until you're done.
Then take the ends of the peppers, chop them up, and freeze them raw. perfect for chili, pasta sauce, whatever.
I meant to say: I do this because it's so much easier to deal with seeding the peppers when they're raw and in pieces, and the peel comes off in ONE PIECE when you do it this way...not in a million specks!
I put the peppers in a Weber grill basket and put it on my gas burner. Quick and easy.
I buy them already roasted! :) One of my favorite things about living in New Mexico: this time of year the pepper roasters are EVERYWHERE -- farmer's market, supermarkets, side-of-the-road stands... mmmm... It's the best smell in the world.
I just did 5 lbs of Hatch Chilies using the blowtorch (from the hardware store, by the way) I use for Creme Brulee. Not only was it easy to use but a real treat for my inner fire bug.
Don't forget to sweat your peppers! Take the hot peppers fresh from your roast (however you do it) and put them in a sealed container. The peppers will "sweat" their skin off, making them super easy to peel!
I do them in a very hot oven. Top & Tail, remove the seeda and cut into flat segments, skin side up. Bake until the skin is blackened and then pop them into a zip-loc baggie. Once cold, the skins slide straight off.