To Quick Roast And Peel Peppers Recipes

TO QUICK-ROAST AND PEEL CHILIES OR PEPPERS

Steps:

• Broiler method:
• Lay chilies or peppers, on their sides, on racks of burners (preferably 1 to a burner) and turn flame on high. Char chilies or peppers, turning them with tongs, until skins are blackened, 6 to 8 minutes.
• Transfer chilies or peppers to a bowl and let stand, covered with plastic wrap, until cool enough to handle. Peel chilies or peppers (wear rubber gloves when handling chilies). Cut off tops and discard seeds and ribs.
• Broiler method:
• Preheat broiler.
• Quarter chilies or peppers lengthwise, discarding stems, seeds, and ribs (wear rubber gloves when handling chilies). Put chilies or peppers, skin sides up, on rack of a broiler pan and broil about 2 inches from heat until skins are blistered and charred, 8 to 12 minutes.
• Transfer chilies or peppers to a small bowl and let stand, covered with plastic wrap, until cool enough to handle. Peel chilies or peppers.

TO QUICK-ROAST AND PEEL PEPPERS

Steps:

• Preheat broiler.
• Quarter peppers lengthwise, discarding stems, seeds, and ribs. Put peppers, skin sides up, on rack of a broiler pan and broil about 2 inches from heat until skins are blistered and charred, 8 to 12 minutes.
• Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Peel peppers.
• Lay whole peppers, on their sides, on racks of burners (preferably 1 to a burner) and turn flame on high. Char peppers, turning them with tongs, until skins are blackened, 6 to 8 minutes.
• Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Peel peppers. Cut off tops and discard seeds and ribs.

TO ROAST AND PEEL BELL PEPPERS OR POBLANO CHILES

Steps:

• Lay bell peppers or chiles, on their sides, on racks of burners and turn flame on high. Char peppers or chiles, turning them with tongs, until skins are blackened, 3 to 8 minutes.
• Preheat broiler.
• Put peppers or chiles on rack of a broiler pan and broil about 2 inches from heat, turning them frequently, until skins are blistered and charred, about 5 minutes for chiles and about 15 minutes for peppers.
• Transfer peppers or chiles to a bowl and let stand, covered, until cool enough to handle. Wearing rubber gloves when handling chiles, peel peppers and chiles. Cut off tops and discard seeds and ribs.