How to Make Homemade Roasted Peppers

Опубликовал Admin
27-09-2016, 12:40
3 863
0
Homemade roasted peppers are so much more delicious than the store-bought kind, and they are easy to make in a variety of simple methods. All you need is strong heat, some peppers, and a paper bag.

Cooking the Peppers

  1. Set the oven to 500 degrees, or use the broiler if you're in a hurry. If you set the broiler on, know that you'll have to watch the peppers vigilantly to ensure they don't overcook. The oven, at 500, will cook a bit more slowly and evenly, and is the best way to go.
  2. Line the cookie sheet with aluminum foil or parchment paper and spray lightly with nonstick cooking spray. You can also drizzle a small amount of oil out on the sheet if you do not have cooking spray.
  3. Set the peppers on the sheet and put in the oven. They don't have to be very separated, but they need enough room that you can flip them as they cook. The object is to burn the skin on the peppers so you can peel it off, but you want to make sure all the sides are well crisped.
    • You can cut the peppers in half and remove seeds before cooking. Some believe this detracts from the flavor, others note it makes the work much easier later. It is your call!
  4. Turn the peppers a quarter turn every 8-10 minutes, or as the skin becomes noticeably brown. You want to keep the peppers moving. If you're using the broiler, make sure you turn it even more frequently -- ever 3-5 minutes -- to ensure they don't burn completely.
  5. Remove the peppers after 25-40 minutes, or when the skin is blistered and black. They should have bits of color poking through, not so charred that they resemble coals. But the skin should be relatively well colored and hot. When the peppers have turned black almost all over, remove them from the oven.

Steaming and De-Seeding Peppers

  1. Immediately cover the peppers so that they steam themselves, which loosens the skin. There are a lot of ways to steam your peppers, and you can choose whatever works best for you. But don't neglect the steaming -- it is essential for removing the tough, charred skin from the peppers. The two most common methods of steaming are:
    • Cover on a cutting board with a glass bowl
    • Place in a paper bag and roll it tightly shut.
  2. Leave the peppers to steam until they naturally reach room temperature. Don't try and speed this process up by chilling the peppers. Let them naturally steam and you'll have a much easier time removing the skins.
  3. Remove the peppers and peel off the blackened skin with your hands. Just start peeling. Don't worry about getting everything, as bits and pieces of charred skin will leave a nice, subtle smokey flavor to the peppers. Get as much off as you can or desire.
    • Rinsing the peppers off in cold water can help remove the skins, but some cooks feel it subtracts some of the flavor.
  4. Cut the pepper in half from stem to end and remove the seeds. Cut the pepper in half and unfold it as if it was a book. Using a spoon or simply shaking it out, remove the seeds and cut out the stem. Your peppers are now ready to eat!
  5. Cut the peppers into strips and place them on a plate, or platter. You can always store the peppers as bigger chunks, but strips are far easier to eat and use. Strips also allow flavors or seasonings to better coat the peppers.
  6. Sprinkle with salt, pepper, chopped garlic, onion powder, basil and oregano if desired. If you want something a little simpler, a little olive oil and salt will perfectly enhance the flavors of your peppers without overpowering their natural flavor.
  7. Cover the peppers with olive oil and place in the fridge if you're not eating immediately. The peppers can stay like this without going bad for 3-5 days, but any longer than this and you should consider canning them.

Tips

  • Make sure the peppers have cooled completely inside the paper bag before you take them out and peel them.
  • Make sure you use red, red peppers. The skin won't peel if it's green.
  • Make sure you twist the paper bag shut tightly when you put the charred peppers in there.

Warnings

  • Use care when using the broiler.
Теги:
Information
Users of Guests are not allowed to comment this publication.