How to Roast Peppers
September 26, 2018
Whether it’s a sweet pepper or a hot pepper, roasting takes the edge off its sharp, vegetal side, brings out its natural sweetness, and gives it a smoky charred flavor that’s great in recipes. We like to make a big batch and keep them around to use on sandwiches, pizza or bruschetta, soups, egg bakes — and spreads, like tapenade.
Our tip: Pack your peppers in a jar with olive oil — they'll keep for 3 weeks refrigerated.
4 red peppers
4 poblano peppers
- Heat oven to 450º, and place the peppers in a baking dish.
- Put in the top-half of the oven, 3 – 4 inches from heat, turning the peppers occasionally as the skin begins to bubble and char.
- Roast for 25-35 minutes until blackened and collapsed, and then remove from the oven.
- Remove from oven, and let the peppers rest until they’re cool enough to touch.Tip: Cover the hot peppers with tinfoil for 15 minutes — the steam makes peeling the skin off a snap.
- Peel skin, remove the seeds, and slice or chop according to your preference.
- To save the peppers for later use, put them in an airtight container and cover with olive oil. They’ll store for 2 – 3 weeks.