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[via yumsugar]

I’ve done this a few times now and prefer to use the fish grilling part of the gas cooker. Slice off the top of the capsicum and cut in half, cleaning out the seeds. Then chuck under the grill waiting for the skin to blister and partially blacken.

Then put them in a bowl and cover with a plate. The steam will help ease the skins off. When they’ve cooled a bit it’s pretty easy to take them out and peel the skin off with your fingers.

You can also do them on the actual gas cooking part - but you have to stand there holding them and make sure you don’t burn yourself. An oven toaster will also work but it seems to take a damn long time.

Other tips from yumsugar:

Never rinse or wash the peppers as the water will diminish the smoky flavor.

When the skins and seeds have been removed cover them in oil, adding garlic slices or herbs if desired and refrigerate for up to 2 weeks.

How to freeze them from kalofagas.ca:

Preserving Roasted Red Peppers

1. Set your BBQ/grill to high. One can use the stove top but the smokiness of the peppers will be absent.
2. Char your peppers all around. If you’re charring large batches, place them in a large roasting pan to sit and sweat. If small batches, place the charred peppers in a plastic bag to sweat.
3. When the peppers have cooled, start packing them in zip lock bags with their charred skins still on them. This seems to protect the peppers from freezer burn.
4. Squeeze any air out of the zip-lock bags and seal.
5. Label your bags (hot, sweet) and the date they were frozen.

• We do this often in our house - by we I mean the Ashman. 

  He roasts them the same way you do and then stores them under good olive oil and brings them out for chucking onto an antipasto platter (with olives, cheese, dips etc) for parties

  Or as a filler for tortillas with chicken fried in Balsamico, caramelised onion, lettuce, cheese, tomato, chilli sauce etc etc.  Again, good party food as people can add what they like into their own tortilla. 

  Best tortillas are from The Meat Guy of course.  The 10” ones fit in a heap and I can usually only eat one.

  The Goddess
  Location: At work
  09/10/13 08:25 PM

• I love all things pepper or capsicum. I am a big fan of cayenne pepper in particular. I suggest adding just a little cayenne to the roasted red peppers as this will give them a nice kick. Plus, they are digestively compatible as they’re from the same botanical family.

  Peppers are nice eaten raw too, by the way. I add them as a side dish. They’re great when marinated in light lemon and olive oil and garlic if you like it. Not too long, though, or it will lose some of its flavor. (Garlic tends to overpower most foods.)

  GR

  Cayenne Pepper
  Location: Pleasant Hill, California
  10/02/24 01:54 PM