Roast and Skin Peppers

You can roast a pepper over an open flame – or even

dieectly on an electric burner – but you might prefer touse a broiler if roasting several or more peppers.

Roasting Over a Flame

To roast peppers over a flame, hold the pepper over the fire (you can use a skewer or tongs), turning to char the skin on all sides.

Once the pepper is blackened, rub or scrape off the charred skin and discard the seeds. The roasted pepper will be more flavorful if you don't rinse it with water.