Fire-Roasted Red Peppers

Nothing special in this post – just a nifty little trick that some of you with gas ranges might find to come in handy one of these days.  While oven-roasted and grilled whole red peppers are both fine and dandy, and I believe superior to fire-roasted peppers, there’s nothing more convenient and easy than this when you just need to roast a couple.  And it makes the kitchen smell unbe-frickin-lievable. 

Just slap ’em on the burner, and turn the flame on high – rotating until all sides are charred.  Finish by placing in a bowl and covering to let them steam until soft and tender – with easily-removable skin. 

Published in: on October 4, 2010 at 1:35 pm  Comments (2)  
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2 CommentsLeave a comment

  1. Yes, your camera work did make me a tad queasy, but I do like to hear your voice!
    I remember many moons ago at a mexican friends house, they roasted the peppers on a grill, then just put them in a paper bag to cool. Same idea, but since you are not mexican I thought you might not have tried this.
    peace out

    • I usually grill them too, but then put them in a bowl and cover them just like in the video during that one queezy part. Maybe I’m part Mexican!

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