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Roasting and Cleaning Peppers
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Peppers may be cooked on a charcoal grill or directly over gas burners. Peppers should be cooked as briefly as possible so that the skin is charred but the flesh is barely cooked. Peppers should never be rinsed to remove skin; rinsing will also remove the desirable charred taste and flavorful oils.
Set the peppers over the flame and roast until the skin is blackened on one side. Turn with tongs until the skin is blackened all over.
Remove the peppers to a bowl, cover tightly with plastic, and let stand until cool enough to handle; steam helps to loosen the skin.
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