Grill: Place peppers directly on the open grill or over a medium gas flame. Let them roast for 15-20 minutes, using tongs to give them a quarter turn every few minutes, till the peppers are charred, soft and collapsing.
Steam: Once you've roasted your peppers, you will need to steam them. This process will help you peel the tough skin from them more easily. Steam by putting the peppers on a cutting board, then top with an inverted bowl for 15min.
Peel: Once cooled, now you'll need to seed and peel them. Slice the pepper vertically from top to bottom and lay the pepper open so it becomes one long strip. Pull the stem from the top of the pepper. The stem, membrane and a clump of seeds should loosen easily. Use a towel or paper towel to wipe off any loose seeds that remain inside the pepper. Flip the pepper over to reveal the skin side. Strip off the charred skin. NOTE: For hot peppers, strip off the membranes (the white inner veins that run vertically from the tip of the pepper to the base) under running water. The seeds and the membranes are twice as hot as the green parts of the pepper.
If you want to store the peppers short term, put them in a sealed container and cover them with olive oil, and refrigerate. If you don't plan on using them within a few days, freeze the roasted pepper strips in Ziploc bags. They actually hold up well to freezing and retain much of their flavor when thawed.
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|Serving Size: 1 (266g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 5 (9%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 7.4mg||0 %|
|Potassium 476.7mg||13 %|
|Total Carbohydrate 12.7g||4 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 7.9g|
|Protein 2.4g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 56
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