Conventional instructions are to put a whole pepper on top of your gas stove, right on the flame. Let it char, turn it with tongs, and when the whole thing is blackened, put it in a paper bag and let it cool, while it steams itself in the bag. Take the pepper out and you’ve got a slippery, wiggly pepper, and blackened skin that flakes off in a thousand little pieces. The blackened skin flakes get all over the sink and your hands. Stop doing this!
Years ago I moved into an apartment with an electric stove and oven. I had to learn to roast my peppers under the electric broiler. Well, I’ve had a gas stove now for eight years, and I’ve never gone back to using the stovetop. When you broil a flat piece of pepper, it blackens very evenly, and this seems to prevent the flakiness altogether. When I’m roasting a huge quantity, I don’t bother trying to roast the ends of the pepper, because they’re bumpy and won’t blacken evenly.
Earlier this week I chopped, roasted and froze 27 pounds of peppers (83 peppers total!) I had no time for unevenly blackened bumpy parts. Here’s my ultra-efficient method.
Cut the rest of the pepper into 3-4 large flat pieces. Lay out the flat pieces on a sheet and put them under the broiler, 5 or 6 inches away.
When all the pepper pieces have blistered and blackened, take the pan out of the oven and somehow cover the peppers so the heat steams the peppers, which helps the peel come off more easily. Enclose them in foil or put them in a covered bowl or whatever works.
When they’re cool enough to handle, just rip off the skin in one piece!
Freezing these is the annoying part. You have to freeze the pepper pieces before packaging them up, or you’ll end up with big bricks of frozen pepper. I make little stacks of roasted pepper pieces and freeze them on a sheet pan. After they’re frozen I put all the little stacks in a bag, and store that in the freezer.
I could eat this salad every day:
Delicious salad recipe
Romaine lettuce, cut into strips
Sliced roasted red peppers
Lots of grated parmesan cheese
Toss and top with more grated parmesan and black pepper. Yum!