ROASTING, PEELING, AND SEEDING A BELL PEPPER

Many methods exist for roasting peppers. Among them are roasting them atop a stove, in an oven broiler, on a grill, and in hot oil. Using the broiler to roast peppers is my preferred method. I find it the least messy and lends itself to preparing large quantities. It is also the only one I have enough experience to explain in detail. Roasting: Preheat the oven broiler for 15 minutes. Place the peppers on the top rack (3-4 inches away from flame). Once a side has blackened., turn (with tongs, fork, towel, or other utensil). Repeat until all sides are blackened. If you are using this method for chili pepper, other than the bell pepper, you have to monitor closely so as only the skin and not the flesh of the pepper is charred. The bell pepper has a hardier skin and does not burn so easily. Peeling: Two different methods can be employed to peel a charred pepper. I personally prefer the first method. Place the peppers in a plastic or paper bag. Fold over the top of the bag, so no steam can escape. This way the steam will build up between the flesh and the skin, making peeling even easier. When the pepper is cool enough to handle (20 minutes), take out of the bag and peel the rest by hand. OR Submerge the charred pepper into a bowl of ice cold water. This will stop the cooking process and aid in the removal of the skin. Once the pepper is cool enough to handle, peel off the rest of the skin. Seeding: If you are going to be using the peppers whole, make a slit down one side, leaving a small space at both ends. Carefully remove the inside with a knife, small spoon, or one of those otherwise useless melon ballers. Otherwise, just remove the stem, remove the seeds and veins with your fingers, and rinse the pepper under water. Sometimes, I seed the pepper before it is charred, with no real difference in the final result.