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.
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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
deb
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!