- If you have a gas stove then take the peppers and place them on the flame, make sure that you don't let them fall down between the burners.
- Char the skins to a blackened state turning the peppers to evenly brown them.
- Once they are completely blackened all over take the peppers and place them in a bowl and cover with plastic wrap, about 10-15 minutes. This will let the peppers sweat and make them easier to peel.
- When the peppers are ready, remove them from the bowl; rub off the skin, and then julienne or dice depending on your needs.
- You don't ever want to wash the peppers under water; this will take away the flavor you are trying to enhance.
- For electric stoves you can get the same effect by placing the peppers under the broiler.
- First cut your peppers in half, and take out the seeds and the stems.
- Turn your broiler on high, place the peppers on a cookie sheet and drizzle with olive oil.
- Then place the cookie sheet and put in the oven 3-4 inches away from the top of the oven. Cook for 15-18 minutes until they are blistered.
- Take out of the oven and place in a bowl and cover with plastic. Let this sweat and cool so it will be easier to peel.
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