You learned a little about Hatch peppers yesterday. I promised to show you how to roast them today. This will work for roasting any kind of pepper. The times might be a little different based on the size of the peppers.
Roasting peppers brings out their natural flavor. Cooking with roasted peppers takes your recipes up a notch
It doesn't take much to roast them.
Wash and dry your peppers.
Line a cookie sheet with foil. Place the peppers on the sheet. Lay them flat.
Place them in an oven on broil. Move the rack to the highest level. You want the rack 4 to 6 inches below the broiler. Leave them there 3-5 minutes. You want some of the black blisters to appear. You don't want the pepper covered in blisters. About 60% of the pepper.
After 3-5 minutes, take them out and turn them over.
After you have turned them over place them back in the oven for another 3-5 minutes.
This is after the second time in the oven.
As soon as you take them out of the oven place them in paper bags. Since my bags were lighter in color I double bagged them. Placed two in each bag.
Seal them up and let them cool. The steam from inside will make it easier to peel.
After they are cool take them out one eat a time to pull the peeling off and take out the seeds.
The skin should just peel off. You might need to use the tip of the knife to get under some places.
Then scrap the seeds out. Place them in a container and put in the fridge. You can roast lots and put them in the freezer for later.
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