"Roasting" in this case is a bit of a misnomer. We might better call this technique "charring"! In either case, roasted peppers are a delicious addition to salads, frittatas, and a whole lot more.
Here's how...
If you have a gas stove, the easiest method for roasting peppers is right on the stove top. Turn a burner to the highest setting and set your pepper directly on the flame. Use a pair of tongs to turn the pepper until the skin is completely blackened.
Put the pepper in a heat-proof mixing bowl and cover with plastic wrap. The skin will loosen as the pepper steams, and once it's cooled down a bit, you can easily remove the skin with your fingers. We find it helpful to do this under running water.
If you don't have a gas grill, you can also char the pepper under the broiler, as with tomatoes. In this case, we recommend leaving the peppers whole and turning them every few minutes until the skin is blackened.
For an even smokier flavor, you can also roast your peppers over an outdoor grill. Place them on the hottest part of the grill and--you guessed it!--flip frequently until the skin in charred.
This method works with absolutely any kind of pepper--red or yellow, hot or sweet. This is a great way to take advantage of the bounty of peppers at the farmer's markets right now!
Do you have a favorite way for using roasted peppers in your cooking?
Related: Quick Tip: What To Do With Unripe Fruit
(Images: Emma Christensen for the Kitchn)
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I have to say that this method of roasting peppers has always seemed quite good to me.
You shouldn't run the roasted peppers under water because it washes away much of their juices.
Simply Recipes has a great tutorial with video on doing this as well.
http://www.elise.com/recipes/archives/005118how_to_roast_chile_peppers_over_a_gas_flame.php
after charring i just stick them in a paper bag and close it up tight - they steam nicely to loosen the skin and i can rip open the bag, peel off the skin (it doesn't all need to come off - and won't) and throw the bag and skins in the compost together.
I drool for the gas stove :-P
I've heard that you should never run them under water because it removes a lot of the nice roasted flavor.
I roast them on the gas burner, put them in a plastic bag with air in it (a Ziploc is good since it seals well), allow it to steam and cool and then shuck off the black bits inside the bag itself so there is the plastic barrier between my hands and the pepper and black stuff doesn't get all over them.
I use a blowtorch! It's a lot faster and easier than the grill or gas burner, but a creme brulee torch would also work. After charring, throw them in a brown paper grocery bag to steam, then use a kitchen towel to rub the skins off. Running them under water makes them watery and bland, and it's more wasteful than just using a towel.