I use roasted peppers in many of my recipes. These are simple instructions to roast your pepper on a gas stove top. If you have an electric stove get your grill super hot.
Course: Add In, Condiment
Cuisine: American, Mexican
Keyword: Add In, Ingredients, Instructions, Peppers, Roasted
You will need
Brown paper lunch bag OR
Glass or ceramic bowl with glass or ceramic cover.(No plastic)
High Temp Chef Tongs
Rinse pepper and pat dry with a paper towel.
Put the pepper directly on the burner. When the pepper starts making a popping sound and blisters, reposition. Do this until all sides and tip are black and/or blistered. Don't cook it too long, just enough to blister the skin.
When all sides are black and/or blistered transfer into paper bag and close the top. Don't leave unattended. If you use a glass or ceramic bowl do not use one that absorbs liquid. The steam the pepper releases loosens the skin.
Let pepper sit for 5 to 10 minutes.
This is the really messy part... Transfer the peppers to a cutting board. Hold the pepper with the tongs, and scrape the skin off with a large chef knife, being careful not to cut the pepper. It's OK to leave a little black on the pepper, it adds flavor.