Grill Interrupted

Once upon a time, you learned how to crack an egg before you learned how to make an omelette. Once in a while we have to lay the foundation before we can tackle a new recipe. Cooking is a learned skill, and as we all strive to make better, tastier dishes there inevitably has to be some education along the way.

This post is nothing too fancy – but a necessary step in this coming weekend’s post ‘Mahimahi with Roasted Jalapeno-Ponzu Sauce’. Stay tuned!

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How to Roast Peppers

Adapted from ehow.com

Any fresh pepper can be roasted, but those with thick flesh, such as bell peppers and jalapenos, work best. 

1. Select a heat source. Peppers are best roasted over a live fire, such as a stovetop gas burner or a grill. Lacking those, you can use a broiler.
2. To cook over a flame, turn the heat to High. Place the whole pepper directly over the flame.
3. If using a broiler, turn the broiler on with a rack on the top shelf of the oven. Place the pepper on a baking sheet. Coat the pepper lightly with oil and place in the oven.  
4. Rotate the pepper as the flesh closest to the heat blackens and blisters. Remove the pepper when it has blackened completely.
5. Place it in a bowl and cover to allow it to steam (or put the peppers in a paper bag and close it).
6. After 15 to 20 minutes, scrape off and discard the blackened skin. Remove and discard the seed pod, stem and inner ribs before using.

Filed under: Method on April 7th, 2010