Thursday, May 7, 2009
How To Roast A Chile Pepper
1. Wash your peppers!
2. With a knife or some other sharp object cut a few small slits in your peppers. This is important because your peppers will explode if you don't - I know this from experience!
3. Place your chiles on a foil-lined baking sheet - do not stack. Bake in a 425 degree oven for 20 to 25 minutes or till the skin blisters and turns brown. You might want to turn them over to get the back side, but I personally don't think this is all too necessary...
4. After you pull the chiles out of the oven - enclose the peppers in the foil and let stand for 20 to 30 minutes.
5. When the peppers have cooled enough to handle, halve them lengthwise; The skins should pull off with your hands, but you can use a knife.
6. Scrape away and discard the ribs and seeds (if you don't want them). The chemical (Capsicum) that gives peppers their heat is most concentrated in those areas.
NOTE - Always use plastic gloves or slip your hands into plastic bags before playing with chile peppers!