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Oh, this is divine. Just perfect. I always fry my peppers forever, and they get soft and silky, and oh-so wonderful. In fact, delirously wonderful. And you can make Laurie Colwin's "red pepper sludge" with them. But they are simply NOT roasted peppers. As you would say, no way. So I will be trying these this weekend. Would they be perfect with thick spring asparagus cooked until slightly crunchy and slathered in butter? Would they be even better with the aforementioned asparagus and a perfectly fried egg - the white cooked, the yolk runny, and a piece of bread rubbed with garlic and drizzled with olive? Oh, I think that will be Sunday lunch tomorrow. Thanks.

Thanks for the guidance! Have never roasted peppers--will have to try it. Sounds delicious.

Lovely! I always under-roast mine, and end up having trouble peeling them. I'm going to try the full hour thing next time--I'm sure it will help.

I always cut up the peppers first, usually into 3 flat sections, removing the seeds. Lay skin-side up on foil, then I broil them until the skins are totally black. (I try to give them a little distance from the broiler, so the flesh cooks awhile.) Then I take them out and cover completely with more foil. My original recipe calls for putting this packet inside a plastic bag, then covering with a towel, but I usually but the packet on a cutting board and cover with an upturned bowl. The point is to keep the heat in to continue cooking the peppers. After about 30 minutes, take the peppers out. The skin will slide right off, leaving you with a big flat piece of sweet yummy-ness. Maybe not technically "roasted" but it's quick, easy, and not very messy.

well, this must have been a truly excellent tutorial, because can you believe that I actually have a craving for roasted peppers now? strange but true. (perhaps it was just the super-fun photos?) regardless, I'll look forward to reporting back on my own roasting experiences. hopefully, they--along with the actual eating of the peppers--will be successful and enjoyable.

Great post Luisa, that's exactly the way I roast 'em - so yummy - but I'm excited to try them with olive oil, parsley & capers, etc. And all along I thought I was the only one who hated green peppers...

I learned how to roast peppers in a cooking class last year and we actually just stuck them over a burner and turned them with tongs. It's easy and much faster than roasting them in an oven.

Thank you for this post. I have tried to roast peppers in the past with no great success. Now I am inspired to try again.

The only part I do differently is I cool them in a bowl covered with cling wrap (or in a plastic bag). I can't remember the reason why but it means that the skin comes of REALLY easily once they are cooled. Maybe the steam helps? Anyway it is a trick I learned years ago and it is winner!

I totally agree with gemma, try to cool them inside a freezer bag and the skin comes off in seconds!

I learned from my adopted Brooklyn-Italian mama that after roasting peppers they should be placed in a brown grocery bag to cool. It helps the skins come off quickly and if you rip the bag open you can clean the peppers inside it. Then toss the mess away when finished.

These peppers are really good and remind of the ones I ate everyday while in Spain. Thanks Luisa for a great recipe! I really should say thanks for ALL the recipes - I haven't made one that I didn't like!

These peppers are really good and remind of the ones I ate everyday while in Spain. Thanks Luisa for a great recipe! I really should say thanks for ALL the recipes - I haven't made one that I didn't like!

I have prepared peppers in the same way while working as a Pizza Chef in a restaurant Ceseares in Stillwater, Mn. I personally like to remove the seeds, and then use the juices for flavoring in other dishes. Removing the seeds before is fast and easy, rather than trying to get those slippery little seeds off and away from your work surface.

Great help, thanks. It's salsa making time and I bought several types to roast. By chance is there a "best" way to store the roasted peppers for future use?

Amy - covered with oil, roasted peppers will keep for a week or so in the fridge. But I find they taste best fresh.

Hi - wonderful recipe. Thanks a bunch for sharing. Do you know of any way to preserve them once done - maybe freezing???? Thanks again
karen

Is there some way that a recipe sight could be set up so that we can save favorite recipes on-line, on this sight? That would make it so easy to find the one you're looking for. By the way, I love Smitten Kitchen.

you've just saved my bacon, thanks so much! :)

These are amazing and i cannot wait to sharewith my girlfriend!

We do ours on the grill----outside at the end of summer---at least a bushel. They come out just as above.

Thanks for the great tutorial. I followed your instructions and easily roasted by first batch of red peppers the other day. I wish I had thought to try this sooner!

Hi Luisa,
I really enjoy your site. I love the way your are teaching people to enjoy the fresh flavor of roasted peppers. If you are looking for a new way to remove the skins, seeds and veins from peppers quick and easy, please visit www.pepperpreper.com My husband and I invented this great device, and we just love it! I hope you check it out. Thanks, Laurie Primavera

Roasted peppers are for the grill or any open flame only. That's like trying to roast marshmallow's in an oven...Sorry, the flavor is way different!
Suppposed to be fire roasted, not oven roasted.
Cook slowly with grill closed. When they soften up, open the lid and crank up the fire, turning frequently. Remove when black.
Place in a paper bag to cool, or in the freezer for a few minutes, then shake the bag to remove some skin, then peel the rest.
From a true Italian.

i like roasted pepers

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