How to Roast Chile Peppers.

[Guest guest]

How to Roast Chile Peppers.

 

Those tiny, innocent-looking red and green peppers can

add so much flavor to a dish. But raw they can be

harsh and overwhelming, particularly when mixed with

other raw fresh foods. Roasting chiles subdues the

heat and produces a musty, smoky flavor. What follows

is a master recipe for roasting all types of chile

peppers - from fresh jalapeno and serranos to

habaneros and problanos.

 

Always use chiles that are firm, smooth, and without

wrinkles. Preheat the oven to 500 degrees. Place the

chile peppers on a baking sheet lined with aluminum

foil. Make a tiny slit in the side of each pepper to

prevent it from bursting. Place the baking sheet on

the top shelf of the oven and roast the peppers,

shaking the baking sheet every few minutes to make

sure they blacken on all sides, for 8-10 minutes,

depending on the thickness and variety of the pepper.

Wrap the peppers in the aluminum foil to " sweat " -

which makes the skin easy to remove - for 5-10

minutes.

 

Put on rubber gloves before removing the skin and

seeds from the peppers. You need to be very careful

when handling chile peppers; the seeds are

extraordinary hot and can be dangerous if they

accidentally get into your eyes. If you don't wear

gloves, be sure to wash your hands after touching

chiles. In either case, wash the cutting surface with

soap and warm water at the end of the process.

 

The peppers are now ready to use. They can be cut into

thin slices, chopped, or pureed in a blender or food

processor. Keep in mind that a tiny bit adds on

incredibly powerful, intensely spicy flavor.

 

Here are some ideas for using roasted chile peppers:

 

- Swirl a teaspoon of roasted pepper puree into soups,

stews, or sauces, such as Warm Avocado Soup.

 

- Make roasted chile pepper-flavored vinegar: Roast 6

chile peppers following the master recipe above.

Thinly slice the peppers and push them into a long,

thin bottle. Cover with white wine vinegar and let

steep for about 2 weeks before using. Store in a cool,

dark spot. Use in marinades, barbecue sauces, salads,

etc.

 

- Add chopped roasted chile peppers to wake up

coleslaw or carrot salad.

 

- Mix a teaspoon of roasted pepper puree into a

homemade mayonnaise and add to potato salads and

sandwiches.

 

- Stuff whole roasted peppers with goat cheese and top

with a mild tomato sauce. Bake until the cheese is

melted.

 

 

 

Tired of spam? Mail has the best spam

protection around