by Kelly Edens

Created on: January 12, 2009   Last Updated: January 28, 2009

I was at a Farmer's Market in Colorado one weekend and fell in love with roasted peppers. The technique they used was a process for a large quantity of peppers for the crowd. It was McGyver-ized dryer drum covered in a metal mesh. This thing was filled with at least a laundry basket full of jalapenos and tumbled while the underneath was blasted with a large torch or small flame thrower. The owner's son would crank this MadMax pepper roaster while the torch moved hypnotically back and forth underneath. The ensuing aroma and charred flakes wafted on the air. I was hooked on the spectacle and product. It didn't take me long to discover you can get the same result using your own mild-mannered outside grill or gas stove burner.

The point of roasting a sweet or hot pepper is to remove the outer membrane. This outer skin is irritating to some people's digestive systems and seems to hold back the flavor of the pepper. Roasting sweet or hot peppers gives your recipes another layer of flavor that can be very enticing.

First you'll need four or five of your favorite peppers. These can be red, green, yellow or orange sweet bell peppers. If you want to roast hot peppers, be aware that Jalapenos, Ancho, Serrano or Poblanos may give off an acrid smoke while roasting. Make sure your area is well ventilated.

Simply lay a cleaned and dry pepper directly on the grill or burner using your grill tongs. You don't need to oil the pepper, it will only smoke and make a mess. (If you only have an electric stove, hold each pepper over a burner set to high without touching, and keep them turning.)

As the skins start to blister, roll them to another side. Once the pepper is completely covered with scorched spots but not cooked, slide it into a paper bag or freezer bag that zips closed. This will steam the pepper and loosen the outer skin. Set aside and finish roasting the rest.

After about 15 minutes, remove the peppers. Using a clean dishtowel or sturdy paper towel, wipe off the charred outer skin and lay aside on a cutting board. This can be messy, you may want to cover your work area with newspaper. Once the peppers are all peeled, slice and prepare for your recipe. A few flecks of charred skin won't hurt the flavor.

With the hot peppers, you will want to protect your hands with gloves. (I sometimes grab sandwich bags to cover my hands.) If you don't wash your hands well to remove the oil, you could cause secondary burning after touching your eyes or nose.

If you want the flavor but not the heat, make sure to remove the seeds and membranes inside the pepper before adding to your favorite recipe.

My favorite way to use roasted peppers is to add to submarine sandwiches. The surprise of a nicely roasted pepper in a sub gives a touch of gourmet to an otherwise simple fare. Adding roasted jalapenos to your own salsa recipe will give it a depth that will keep people guessing.

To store your peppers, keep in a tightly sealed container and refrigerate. They should keep up to a week. Once you are hooked, it will be hard to keep them for any length of time.

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