August 18, 2011 at 8:00 am
· Filed under Recipes, Tip Of The Day, Vegetables-Salads-Herbs
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Whether bell peppers or hot chiles, roasted fresh peppers are delicious and easy to make at home under the broiler or atop the grill.
First the chiles are charred, then sweated to loosen the skin.
If you’re roasting hot chiles, you’ll need protective latex gloves—the skin-tight ones that doctors wear. This prevents the capsaicin—the chemical compound that gives chiles their heat—from touching your hands. After you begin to handle the chiles, don’t touch your eyes or mouth or you’ll feel the burn.
Part I: Char The Chiles
Wash the chiles and pat them dry.
Make a lengthwise slit in each chile and remove the seeds and ribs with a spoon (we use an espresso spoon). Leave the stems on.
To roast chiles on the grill: Place the chiles directly on the grill over high heat. When one side is blistered and blackened, flip the chiles. Char the other side, then remove.
To roast chiles in the oven broiler: Turn the broiler to high and place the chiles on a baking sheet, five inches from the broiler element. Once the skin chars, flip the chiles.
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Photo of roasted peppers by Mad Circles| IST. |
Part II: Remove The Skins
Place hot roasted chiles in a plastic or paper bag to sweat for 15 minutes. If you don’t have a bag, cover them with a damp kitchen towel. The steaming helps to loosen the skins.
With the gloves still on, slip the skins off the chiles.
How To Serve Roasted Chiles
Drizzle olive oil and serve with salt and pepper.
Serve as a side with grilled meat, poultry and burgers.
Add to a grilled vegetable plate.
Stuff with cheese for chiles rellenos.
Add to tamales, enchiladas and other Mexican dishes.
Add to cornbread.
Make a “roasted” salsa.
See the different types of chiles in our Chile Glossary.
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