by Texas Homesteader~

Roasting peppers adds a depth of flavor that’s hard to beat. We love all kinds of peppers, but especially poblanos and bell peppers.

I’ve discovered that although they’re delicious in many ways, my favorite flavor is accomplished by roasting them.

So when I’m making Chile Relleno or Creamy Hatch Sauce and wanting to use my garden peppers, I take the shortcut in roasting them. 

You like to use shortcuts here too? Check out this Homestead Hack, y’all.

When the garden is pumping out those peppers I’m going through them almost as fast as they’ll produce. Jalapenos, poblanos, bell peppers, banana peppers – I love ’em all!

But, you know – peppers are producing most prolifically during those hot & humid months of summer. I can’t stand the thought of turning the oven on high and roasting those peppers. Even for the delicious end result.

I’ve used this shortcut with larger peppers such as poblanos and bell peppers. I’d think other peppers may be too small for this to work properly.

And this hack is for gas-powered stoves with an elevated grate only. (ie: don’t try to roast peppers directly on top of your electric element coil on an electronic stove) But using my gas stove this pepper-roasting shortcut works beautifully for me.

Roasting Fresh Peppers

When I’ve harvested the peppers I bring them inside and give them a quick rinse. Then I’ll let them air dry for a few minutes.

Now it’s showtime! I’ll turn on the flame on my gas-powered stove, take that fresh pepper and put it on top of the grate with the fire directly beneath it. 

Sometimes I use a super-long meat fork to hold the pepper over the flame. Sometimes I place the peppers directly on my stove’s burner grate and let the flames hit the pepper.

It begins popping pretty quickly as the flame scorches the pepper’s skin. Each surface of the pepper only needs a minute or so.

So I’ll slowly turn the pepper whether using a long meat fork or long tongs until all surfaces are blackened. It’s important to use a utensil here to keep your hands safely away from the flame.

Steam The Roasted Peppers

Then when all pepper surfaces are blackened I’ll place them in a bowl and cover them with a towel to allow them to steam until they’re cooled. This helps to soften the blackened skin and make it much easier to peel away.

Yeah, easier in the kitchen is a good thing, no??

Some peppers like bell peppers have skins that are thin enough that I sometimes leave the blackened skins intact. I like the smoky flavor it imparts to some dishes.

But if the skin is tough it will now peel off easily. A quick rinse to make sure I’ve gotten all of it and my pepper’s ready to be used.

~TxH~

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• What Do The Dates On Food Packages Actually Mean?
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• Easier Deviled Eggs – No Mess!
• MYO Crispy Taco Shells CHEAP
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• How To Tell If Your Baking Powder Is Still Good
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• Easily Opening Those Stubborn Jars
• Sauté & Freeze Onions For Kitchen Convenience
• Roasting Peppers Quickly On Gas Stove Top
• Our Endless Soap Dispenser Setup
• …and many MORE!

See All Homestead Hacks

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