Pick and wash your peppers, and place them a a baking dish lined generously with foil. Place them on the top rack of your oven and broil on low, checking ever 3-4 minutes.
The skins will blacken and separate from the meat. Your kitchen will begin to smell of pepper heaven. Turn them and continue broiling until they are blackened all over.
Remove the dish from the oven and pull the foil up over the peppers then fold the edges together and roll them tightly to hold in all the steam and heat. Wait awhile until they cool before opening the packet. this step is important so the skin slide right off.
For this next step, I suggest you wear some sort of gloves for your own protection. The heat in the peppers will stay on your hands for a while and if you rub an eye......
Hold the stem end in one hand and with the other gently loosen the roasted skin all the way around from the stem. (Sorry I couldn't photograph and peel pepper skin at the same time) You should be able to pull the skin down and off with a couple of trys still holding the stem. Next, still holding the stem, separate the pepper meat from the stem and hopefully the seeds inside will come out when you pull the stem loose. I like to remove the seeds but I don't worry if there are a few left behind. It takes only a couple of minutes to peel them because of allowing them to steam in that foil pouch. Yay!
I only roast what we will use up in a week; I store them in a jar in the fridge. I chop them before adding them to my dishes. I am going to try to freeze them after roasting and see if that works at all. Have any of you tried that? Will it work?
I link at these parties.
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