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Home Cooking 25

Roasting red peppers

Alex Halsey | Oct 11, 2005 09:39 AM

I finally tried roasting a red pepper on top of one of my gas burners. Worked well. The skin got blackened all around, I steamed it in a closed paper bag for around 10 minutes, and wiped all the skin and char off with a dishtowel.

I was disappointed, though, that the pepper still had a little bit of crispness to it--I was hoping for more of that softness that I've gotten from store-bought roasted red peppers.

Any tips? Just leave it on the burner longer? Steam it longer? Use lower heat? Also, I used tongs to hold the pepper, and it sometimes got awkward. Can I use a long-handled fork for this? Or is it bad to puncture the pepper during this part of the process?

Thanks for any advice.


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