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Procedure for Preparing Roasted Peppers
Appears in
By Jaclyn Pestka, Wayne Gisslen and Lou Sackett
Published 2010
- Preheat a grill or broiler to the highest setting.
- Prepare for steaming the peppers after grilling: Use a pouch made of aluminum foil, a heavy-duty plastic bag, or a hotel pan with a lid.
- Place a manageable number of peppers on the grill or under the broiler and cook them, turning often, until the skins are blistered and mostly charred (A). Do not allow the peppers to burn through to the flesh.
- Immediately transfer the peppers into the steaming pouch, bag, or pan (B). Allow the peppers to steam in their own carryover heat just until they collapse. Do not steam them until they are soft and flaccid.
- Spread the peppers to cool.
- Lay 2 pieces of parchment paper on a work surface. Prepare a freshly sanitized container to hold the fully fabricated peppers.
- To clean the peppers, put on food-service gloves. (This is especially important when cleaning roasted chiles.)
- Place the peppers on one of the parchment sheets. Using a paring knife, scrape and pull off the charred skin (C). Transfer each peeled pepper to the other parchment sheet as you work. When all peppers are peeled, roll up and discard the parchment containing the charred skins.
- Change to a fresh pair of gloves and wipe the knife.
If the peppers are to be stuffed, make a slit in one side of each pepper and carefully remove the seed ball and membranes without tearing the pepper or dislodging its stem. Be sure to remove all the seeds. Transfer each pepper to the container after it has been cleaned.
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Remove the stem and core of each pepper and open it out flat. Remove the seeds and membranes (D). Cut into desired shapes. Transfer the peppers to the container.
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