1. Rinse the pepper. 2. Stick the pepper on a metal skewer or long handled fork. 3. Hold pepper close to the gas range flame (a small kitchen torch such as is used for crème brulee is also acceptable, but using a range is safer). 4. When the pepper begins to blister, rotate; continue rotating until entire pepper is blistered and charred*. 5. Place the roasted pepper directly into a Ziploc and seal. 6. After 15 minutes, rinse the pepper under small stream of cold water. 7. Rub the pepper thoroughly until all the skin has come off, or carefully scrape skin with a butter knife to remove. 8. *Note:the amount of charring is open to debate; some people prefer them evenly darkened but not blackened, but others prefer them very charred- you'll need to experiment and decide for yourself. ---------------------------------------------------------------------------
Ingredients
