Roasting Peppers

Recently, I saw a video on Facebook for a recipe...I don't even remember what the recipe was for, but it included roasted peppers, and when I saw how they did it, I went a nuts. It's great they were roasting them because peppers' outer skins are a bit bitter, but after they roasted them they scraped at them with a knife, which isn't cool and certainly not necessary. So, I decided to show folks what I think is the best way to roast a pepper.

One of the selling points for my house was that the stove was gas. I grew up with a gas stove, and I don't think I've had one since, until I bought this house. I love the control with gas. Gas cooking allows me to easily roast peppers. I just turn on the stove and throw a pepper on it.

I let it get nice and charred on one side and then I just flip it around a bit.

It doesn't take much work, and my house sometimes has an interesting smokey pepper scent because of it. Once it's good and charred all over, I put it in a bowl, cover it, and refrigerate it for a couple hours. The one in the picture I refrigerated for a couple days. It didn't matter.

The refrigeration does something to it so that when it's time to use, all I have to do is put it under running water and rub the skin away

The flesh of the pepper is so tender all I have to do is gently pull it open, and seed it right there in the sink. All that's left is patting it dry and slicing it up.

Peppers can be roasted in the oven, and of course, on the grill. But I love the convenience of just popping it on the stove. My family is always raving about a bean dip I make. I've given them all the recipe, but they say I make it better than they do. It's simply because I take the time and roast the peppers. It might seem a bit fussy, but it really does make a big difference.