Roasting Peppers
Using heat to intensify flavor

Roasting peppers may be a pain, but it isn’t a challenge. The only way to screw it up is to undercook the peppers. If you do that, you won’t be able to remove the skin easily and you’ll end up with a mess. The key is to broil them until they’re blistered and blackened all over. It’s a bit counter-intuitive, but that’s the drill. The entire process takes about 30 minutes, including the steaming, and the full-flavored, silky product is worth every minute of it.

Kateryna Odyntsova

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  • April 9 2010, 10:43 AM
    Annie

    I did not do the steaming part when I first tried, and it was difficult to remove all the skin. I gave up on roasting peppers, until now. Thanks for the tips. And who knew they could last up to a week in the fridge!?
  • April 9 2010, 3:46 PM
    Deborah

    The steaming is absolutely crucial for removing the skins and I’m thrilled I got you back into roasting your own. They’re so much tastier than the ones that come in a jar.
    Deborah

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