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Q. How do I roast peppers?
Roasting is a great way to enjoy red, yellow and orange peppers, especially thick-fleshed ones. Roasting deepens the flavor, creating a smoky-sweet pepper with a silky-smooth texture.
Peppers can be roasted over a gas flame, a process that has to be done quickly not to overcook the tender flesh, or in an oven, which takes a little longer.
If using a gas flame, spear a skewer or a long fork through the stem of the pepper, making sure not to pierce the pepper anywhere else. Roast over the open flame as you would for marshmallows. Or, place the pepper on a roasting rack set over the flame. Keep turning the peppers until the skins are lightly charred on all sides.
If roasting in the oven, place on a foiled lined baking sheet. Roast in a 475 or 500 degree oven, or under the broiler, as close to the heat source as possible. As the skins blister and blacken, rotate the pepper so all the sides char.
Peppers can also be roasted in a 375 or 400 degree oven but the process may take up to 40 minutes. While the skins won't be charred and the peppers won't be as smoky, the taste will still be sweet and flavorful.
Regardless of the method you choose, take care not to burn through the pepper's flesh. Once roasted (or charred), place the pepper in a paper bag and twist the bag closed, or put in a covered bowl. This step allows the pepper to steam, loosening the skin. After about 20 minutes, the pepper should be cool enough to handle. Simply rub the peel off with your fingers; don't worry if pieces of blackened skin remain, these little bits add a smoky edge. Just make sure not to rinse under water as that will clog the pepper and loose its flavor.
Instead of discarding the accumulated juices, add to salad dressings, soups, or pour into a glass for a delightful drink.
I like adding diced roasted pepper pieces to lasagna, pasta sauces, and sandwiches. Sometimes I'll drizzle with olive oil and dried herbs, or sprinkle with balsamic vinegar and salt.
By my favorite version is puréeing roasted red peppers with chick peas, lemon juice, garlic, sesame paste, and cumin to create an extraordinary hummus that always has my family and friends asking for more.
Click here to make Roasted Red Pepper Hummus
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Join us next week. We will uncover the secret of how to make perfect muffins that are fluffy, pointed and round.
