Roasting Peppers On A Gas-Powered Stove

by Texas Homesteader~

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 we especially love poblanos and bell peppers. I’ve discovered that although they’re delicious in many ways, my favorite flavor is accomplished by roasting them.

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.

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.

I’ve done this with larger peppers such as poblanos and bell peppers. I’d think other peppers may be too small for this to work. And this hack is for gas-powered stoves with an elevated grate only. But it 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 over the fire.

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 skin. Each surface of the pepper only needs a minute or so.

Then 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 that keeps your hands safely away from the flame.

Steam The Roasted Peppers

Then I’ll place the peppers in a bowl and cover them to allow them to steam until they’re cooled. This helps to soften the blackened skin and make it much easier to remove.

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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