Roasting Peppers

Roasting peppers is a fun way to add bold, smoky flavor and texture to a variety of dishes and sauces. You can roast peppers most commonly on the gas (grill) stove, or in the oven! So, don't worry about your kitchen having an electric stove. 

What you will need for both methods:
Any type of pepper
Air-tight container, zip-lock bag
Towel or paper towels

Tongs

Oven mitt

Now choose your method based on the stove you have.

For stovetop (grill) roasting:

Place your pepper on the center of the gas stove, and turn the heat to high. Your goal is to burn the pepper as much as you can! Use tongs to rotate the pepper around, so the pepper burns evenly. When the pepper is burnt (pretty much black all the way around) take it off the heat with the tongs. Place the pepper in an air-tight package or container for 15 minutes. Once the pepper cools, carefully remove all of the skin. Do not place the pepper in water since that will remove the roasted flavors! Remove the stem. Add to  your favorite dish! 

Cook Time: 20 Minutes

For oven roasting:

Heat the oven to 400 degrees. Place your peppers on a baking sheet lined with aluminum foil. When ready, place your peppers inside the oven and let it roast for 15 minutes, or until they turn slightly black. Then, with tongs, turn them over to a different side to blacken. Once this side roasts for an additional 15 minutes take them out of the oven. Place the pepper in an air-tight package or container for 15 minutes. Once the pepper cools, carefully remove all of the skin. Do not place the pepper in water since that will remove the roasted flavors! Remove the stem. Add to  your favorite dish! 

Cook Time: 30 Minutes