Methods for Roasting and Cleaning Peppers
Choosing Peppers for Roasting
- Select peppers with a regular shape:
- Bell peppers should have few indentations for even contact with the heat source.
- Kapia peppers should be straight without many deformities.
- This ensures the skin chars evenly and makes peeling easier.
Roasting Methods
1. On a Hot Griddle (Stove or Wood Fire)
- Wash the peppers and place them on a very hot griddle.
- Turn them as the skin chars until evenly blackened.
- This method is preferred outdoors, especially in the fall, for authentic smoky flavor.
- Not recommended indoors due to heavy smoke.
2. In the Oven Using the Broiler (Grill)
- Arrange peppers spaced apart on a baking tray (foil underneath is fine, but not parchment paper).
- Place the tray about 10 cm below the broiler element.
- Roast until the skin is completely blackened, turning peppers on all sides (bell peppers on 4 sides, kapia on 2 sides).
- Time: roughly 3–5 minutes per side, depending on broiler temperature (e.g., 250°C → 3 min, 200°C → 5 min).
3. In a Conventional Oven
- Place peppers on a baking tray lined with parchment paper for easier cleanup.
- Roast at 250°C for about 45 minutes, turning every 10–15 minutes for even charring.
Differences Between Methods
| Method | Flavor | Flesh Texture | Smoke in Kitchen | Roasting Time | Notes |
|---|---|---|---|---|---|
| Wood Fire Griddle | Intense smoky flavor | Firm flesh | Yes | Shortest | Best for strong smoky aroma, maintains shape |
| Stove Griddle | Mild smoky flavor | Firm flesh | Slight | Short | Close to wood fire flavor |
| Oven Broiler (Grill) | Moderate smoky flavor | Slightly softer | No | Medium | Similar to griddle, no indoor smoke |
| Conventional Oven | Mild smoky flavor | Soft flesh | No | Longest | May be preferred for recipes needing soft flesh |
How to Peel Roasted Peppers
- Place roasted peppers in a deep bowl and sprinkle with salt.
- Cover with plastic wrap or a lid and let them “sweat” for 10–15 minutes — this loosens the skin and cools peppers for handling.
- Peel off the charred skin — it should come off easily if peppers are evenly roasted. Scrape harder in less-charred areas.
- Gently pull off the stem and core — seeds will usually come out easily.
- To remove remaining seeds, keep a bowl of water nearby and rinse your fingers often while picking them out.
- Peel over a bowl to catch the flavorful juices.
Practical Tips
- Choose your roasting method based on your kitchen setup and desired flavor.
- Always let peppers rest after roasting before peeling for easiest removal.
- Use aluminum foil under peppers in the oven to make cleanup easier.