Roasting Peppers — I Figured It Out

This year the only pepper seeds I started for planting in the garden were for an heirloom variety called Chervena Chushka. The plants turned out to be prolific producers and I was able to harvest a good number for roasting.

In the past my attempts at roasting peppers haven’t been entirely successful. The idea is to char the skin so that it rubs off cleanly and easily and in the process the flesh of the pepper is rendered soft, sweet and delicious. The method I previously used consisted of taking the grid off one of the gas burners and laying/holding the pepper directly in the flame. When I tried that this time, I got the same results I always have. The skin blistered, blackened and peeled readily on the bulges of the pepper but stayed fresh and undercooked in the valleys, so to speak. I got frustrated with this process and decided to try the broiler method. I arranged the peppers on a baking sheet and positioned them as close to the broiler element as the oven rack allowed and watched closely as the wider parts began to blister and char while the tips remained red and fresh this time. This wasn’t any better than the flame. Deciding that at least on the stovetop I could tediously direct the flame at the spots that obviously still needed it, I pulled the peppers from the oven. That’s when the discovery happened. Now that the peppers had been pre-roasted or at least had the chill taken off them, they blistered and charred quickly and evenly in the gas flame.

After each pepper was completely roasted I placed it in a pan covered with foil to allow them to steam a little longer and loosen the skin.

After they’d all been roasted and rested, the skins slipped off ridiculously easily revealing the sweet, fragrant flesh.

In the end we stuffed them with polenta and goat cheese and served them with some nice roasted halibut and Tasty Evergreen and Sungold tomatoes also from the garden.


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