3peppersbell pepper, chili pepper, etc. (as many as wanted)
Instructions
Method One: Oven Roasted
Line a baking tray with aluminum foil and arrange your peppers in a single layer.
Heat the oven to 400°F/ 205°C, then roast the peppers for 30-40 minutes until the outsides are roasted and slightly charred.
Place in a covered bowl for 10 minutes, then peel and deseed.
Method Two: Broiled
Line a baking tray with aluminum foil and arrange your peppers in a single layer.
Put the oven on high, then broil the peppers for 5-10 minutes, turning frequently.
Remove and leave in a covered bowl for 10 minutes, then peel and deseed.
Method Three: On The Stovetop
Place a wire cooking rack over an open flame top. Arrange the peppers on top, then cook directly on the flame for 2-3 minutes, using tongs to turn every so often, until the skin is charred.You can also do this on a charcoal grill, just increase the cooking time to 3-5 minutes.
Add to a covered bowl and leave for 10 minutes, then peel and deseed the roasted peppers.
Notes
Steaming The Skins: Don't skip the bowl step - this is vital for helping soften the skins. The warmth created in the bowl will make the skin easier to remove. If it doesn't, you can always use a paper towel to rub the skin from the rest of the roast pepper.To Store: Transfer to an airtight container once completely cooled. Keep it in the fridge for up to 1 week or in the freezer for 3 months. Leave to thaw overnight before enjoying. Check the blog post for serving suggestions!