A guide to the different methods of prepping, roasting and storing your roasted peppers. Whether making a few or a large batch, this guide will make your roasting experience a good one!
If making a large batch and storing in the freezer
For storing in jars
There are two ways to prepare your peppers for roasting.
Oven: Preheat oven to 475 degrees F. Line a baking sheet with parchment or a Silpat.
Place peppers on baking sheet. Bake 4 – 5 inches from the flame. If using an electric oven or there is no flame, place baking sheet on the middle rack. Roast peppers for 40 minutes, turning at least once during cooking using sturdy tongs (if peppers are sliced in half no need to turn, just rotate the baking sheet 180 degrees). They are ready when charred/blackened and blistered. Whole peppers will still be full of air and puffy once removed from the oven. As the peppers cool they will deflate and become wrinkly looking.
Broiler: I used to have an oven where the broiler was underneath the oven, now mine is in the oven. Either way, turn broiler to medium – high (or 500 degrees if yours is by numbers) and char peppers turning every so often until browned and blackened. If you’ve prepped your peppers by slicing in half, no need turn the peppers, simply adjust the baking sheet turning it to get all the peppers charred. This may take anywhere from 15 – 25 minutes.
Open Grill: Place whole peppers on their sides over an open flame on the grill, turning every now and then until nicely charred all over. Depending on how big your grill is will determine how many you can do at one time.
Stove Top: If roasting just 1 or 2 peppers, you can roast it over the gas burner of your stove (I suppose you could do 4 peppers utilizing each burner). Place pepper on its side and adjust the flame so it ‘licks’ the peppers. Keep an eye on it and turn it as needed to blacken and char, about 15 – 20. This tends to be a more time consuming method since you have to be so watchful.
STEAMING & PEELING:
While peppers are hot from the oven, carefully place them in a bowl and cover with a plate, or use a pot with lid. The goal is to steam the peppers making the skin peel easily. Let the peppers steam for about 30 minutes. Once peppers are cool, remove the skins, stems and seeds. I find it easiest to peel the pepper from the bottom to the top. A few seeds left are fine. Do not run peppers under water to clean, you’ll lose most of the roasted flavor that you worked so hard get. Keep as much of the pepper juices as you can if storing leftovers.
Rerfrigerator: Great for short term storage.
If storing for longer, you have a couple simple options:
Freezing: This is my favorite method of long term storing, as it is not blended with any other flavors, it’s super easy to do, and they thaw out amazingly well.
Vinegar Method: This is method will leave your peppers with a little bit of tang from the vinegar, in some cases it may overpower them, but it’s a great way to store them. Use these peppers for sauces, dips, and soups.